Quinoa, lemon, sesame and beetroot salad
Quinoa is easy to cook and good for you. Try it in this colourful salad of beetroot, preserved lemon and sesame.
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|1½ tbsp||Olive oil|
|3 tsp||Fresh ginger|
|2 tsp||Cumin seeds|
|2 tsp||Black mustard seeds|
|2 tbsp||Sesame seeds|
|1 tbsp||Preserved lemon|
|50 ml||Sherry vinegar|
|3 handfuls||Salad greens|
|1 to taste||Salt & freshly ground pepper|
1. Boil the quinoa in salted water until tender, drain.
2. Heat the olive oil and fry the onion until golden, remove then add the ginger, cumin, mustard and sesame seeds to the pan. Stir and cook until golden and fragrant.
3. Add with the oil to the onions. Add the preserved lemon, sherry vinegar and juice of one lime. Stir together, adding extra olive oil while tasting, to make the dressing.
4. Peel the beetroot and cut into fine strips. Toss the greens in the dressing and arrange on plates alternating with the quinoa and beetroot. Season and drizzle with extra dressing.