Quinoa Salad Jars With Honey & Ginger Beets
What to do
Make the dressing by combining all the ingredients in a food processor and pulsing until smooth, but slightly chunky. Set aside.
Make the soft-boiled eggs by lowering the eggs into a pot of boiling water for 6 half minutes. Whilst they’re boiling prepare an ice bath. Transfer the eggs to the ice bath and allow them to cool for at least 3 minutes before carefully peeling. Slice in half just before serving.
In a food processer combine ½ of the beets with 1 tbsp of olive oil and blend on high until very smooth (add 1-2 tbs of water if needed). Transfer to a mixing bowl and fold in the cooked quinoa, season and set aside.
Create the salads by layering rocket into the bottom of four glass jars. Add the carrots, tomatoes, cucumber & quinoa into each jar and top with the remaining Honey and Ginger Diced Beets, pistachios and watercress leaves. Add half a soft-boiled egg and some salad dressing to the top of each jar before serving.
What you’ll Need
2 (180g) packs Love Beets Honey and Ginger Diced Beets
1 tbsp extra-virgin olive oil
180g cooked quinoa
¼ tsp sea salt
100g rocket leaves
3 carrots, shredded
250g yellow cherry tomatoes, halved
1 cucumber, thinly sliced into ribbons
Handful pistachios, chopped
1 bunch watercress leaves
Handful fresh basil leaves
2 tbsp white or red onion, diced
1 tbsp red wine vinegar
80ml extra-virgin olive oil
½ tsp honey
Salt and pepper to season