Quinoa salad with goat's cheese and shredded beetroot
A light quinoa salad with Urbanek shredded beetroot, goat's cheese and walnuts. Colourful, nourishing and ready in 20 minutes.
How to make it
- Cook the quinoa according to the packet instructions and leave to cool.
- Drain any excess juice from the beetroot.
- In a bowl, mix the salad leaves, quinoa, beetroot and walnuts.
- Make a dressing with the olive oil, lemon juice, honey, salt and pepper.
- Pour the dressing over the salad and crumble the goat's cheese on top.
Per serving
- 550kcal
- 16.7 gprotein
- 34.6 gfat
- 45.5 gcarbohydrates
