Name: Warm Beetroot and Quinoa Salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 250g pre-cooked beetroot, halved; 1/2 cup quinoa; 4 zucchini, thickly sliced; 1 tablespoon olive oil; 1/2 cup walnuts; GREEN DRESSING; 1/3 cup egg mayonnaise; 1/2 cup buttermilk; 1/4 cup mint leaves, plus extra leaves to serve; 2 teaspoon lemon juice; 1/2 small clove garlic, chopped

Ingredients

2 250g pre-cooked beetroot, halved

1/2 cup quinoa

4 zucchini, thickly sliced

1 tablespoon olive oil

1/2 cup walnuts

GREEN DRESSING

1/3 cup egg mayonnaise

1/2 cup buttermilk

1/4 cup mint leaves, plus extra leaves to serve

2 teaspoon lemon juice

1/2 small clove garlic, chopped

Method

1.Cook quinoa following packet instructions.

2.For the dressing, combine all ingredients in a small food processor. Process until smooth. Season to taste.

3.Preheat a barbecue grill to high heat. Toss beetroot and zucchini in oil. Season to taste. Chargrill beetroot for 5-7 minutes, turning. Set aside when cooked. Grill zucchini 3-4 minutes, turning until tender and set aside.

4.Spread walnuts over half a piece of foil. Fold over, scrunch edges to seal. Place onto barbecue hot plate, cook 2-3 minutes, until lightly toasted.

5.On a platter place quinoa and top with vegetables. Drizzle generously with dressing. Sprinkle with walnuts and extra mint to serve.

Women's Weekly Food