Quinoa salad with beetroot and pumpkin seeds

Name: quinoa salad with beetroot and pumpkin seeds
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 275 g Quinoa; 1 jazz apple or other fresh sweet apple; 400 g raw beet; 1 lemon cleaned up; 2 tl horseradish in pot; 3 el rapeseed oil bottle of 250 ml; 15 g fresh fresh mint; 75 g lamb's lettuce; 100 g fruit and seed mix with pumpkin seeds bag of 225 g

Quinoa salad with beetroot, pumpkin seeds, lemon, mint, rapeseed oil and lamb's lettuce

Ingredients

Kitchen Stuff

1 food processor

Directions

Boil the quinoa for 8 minutes in water with salt. Turn off the heat and leave it for 12 minutes. Drain and put into a bowl.
Grate the apple with a grater or in the food processor and add to the quinoa.
Peel the beets, grate them and add too. Grate the yellow skin of the lemon and squeeze out half of the fruit.
Mix the grater, 1 tbsp juice, the horseradish and oil through the quinoa. Cut the leaves of the fresh mint into strips.
Scoop the lamb's lettuce, fruit and seed mix and fresh mint through the quinoa and season with salt and pepper. Bon appétit! .

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Nutrition

495Calories

Sodium4% DV85mg

Fat29% DV19g

Protein30% DV15g

Carbs21% DV62g

Fiber40% DV10g

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