Beetroot and Quinoa Salad
Prep:  20 mins, plus cooling time
Cook:  Pressure Cook: 15 mins
Serves:  8
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
96
Recipe by: Breville
This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Beetroot and Quinoa Salad
Ingredients:
Method:
  1. For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
  2. Place the trivet and steamer basket in the cooking bowl. Pour 1 cup (250ml) of water into the bowl and place the beetroot in the steamer basket
  3. Select PRESSURE COOK POTATOES and adjust cooking time to 15 minutes
  4. When cooking has completed, let the beetroot cool slightly then squeeze gently to remove the skins. Refrigerate until completely cooled
  5. While the beetroot cook, make the dressing. In a small bowl, combine the lemon juice and Dijon mustard. Slowly whisk in the olive oil; season to taste with salt and freshly ground black pepper. Reserve until ready to use
  6. To assemble salad, slice or quarter beetroot. Combine with cooked quinoa, chopped flat leaf parsley and mint in a large bowl. Whisk the dressing to combine then pour over salad, tossing gently. Adjust seasoning then top salad with crumbled feta and toasted pistachios. Serve immediately or refrigerate, covered
Tips & Hints:
  • To prepare 3 cups of quinoa, combine 1 cup of rinsed dry quinoa with 1 1/4 cups water and pressure cook on the RICE setting for 5 minutes.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.