Quinoa salad with beetroot, red cabbage, pumpkin seeds and seaweed vinaigrette

22 min

Ingredients

180 g quinoa

350 ml water

2 cooked beetroots (about 150 g)

100 g red cabbage

20 g pumpkin seeds

For the seaweed vinaigrette:

10 g dulse seaweed

2 tablespoo

Do it this way

1. Place the quinoa and the water inside the Rice&Grain Cooker and cook in the microwave at 800W for 12 minutes. 

2. Leave to rest for 3 minutes and remove from the microwave.Cool with lots of cold water and drain.

3. Cut the beetroot into thin slices.Wash the red cabbage and cut it into very thin strips.

4. Place the seaweed in boiling water for 1 minute.Drain and chop it.Prepare a vinaigrette by using a fork to whisk the oil, vinegar, soy sauce, chopped seaweed and sesame in a bowl.

4. Place the quinoa and the other ingredients in the Salad Shaker and dress with the vinaigrette you have prepared.  Cover and shake the Salad Shaker for a few seconds.

5. Quickly serve.

Tip! Toast the pumpkin seeds a little to make them tastier.

What you need

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