There’s something very comforting about healthy carbohydrates, and this salad is full of root vegetables and quinoa that will keep you satisfied for hours on end. The crunchy toasted seeds and smooth goat’s cheese give this dish a variety of dimensions, and the recipe makes enough for five portions.
- 1 cup quinoa
- 500g beetroot
- 1 carrot
- 1 corn on the cob
- ½ pomelo
- 50g goat’s cheese
- ¼ cup toasted seeds
- 200g organic leaves
Rinse and drain the quinoa well before placing it in a large saucepan with 1¾ cups of filtered water, bring to the boil, reduce heat to low, and simmer for 10 min or until the liquid is absorbed. Set aside to cool.
Cut the beetroot into 3cm pieces and roast in the oven. Toast the seeds in the oven and set both aside to cool.
Barbeque or grill the corn on the cob and once cooked cut the corn off the cob.
Peel and grate the carrot and break the peeled pomelo into small bite-size pieces before washing and drying the organic leaves.
Gently combine all of the ingredients in a large bowl and crumble the cheese on top before adding the seeds as garnish before serving.