Quinoa, Beetroot & Feta Salad

Quinoa, Beetroot & Feta Salad

Servings 2


  • ½ broccoli finely chopped
  • 50 g quinoa
  • 125 g baby beetroot cut into wedges
  • 50 g feta cheese crumbled
  • 2 Tbsp chopped walnuts
  • 50 g rocket
  • 1 tsp balsamic vinegar


  • Before you start, bring a medium pot of salted water to the boil.
  • Prep broccoli. Cook quinoa in pot of boiling water for 12 minutes. After 12 minutes, add broccoli to pot and cook a further 3 minutes, until tender. Drain well.
  • Prep beetroot and feta. Heat a small, dry fry-pan on medium heat. Add walnuts to pan and toast for 1-2 minutes, until golden. Add all ingredients to a medium bowl, along with rocket.
  • Once cooked, add quinoa, broccoli and vinegar to bowl with salad ingredients. Season to taste with salt and pepper and toss to combine.
  • Serve salad with your choice of lean protein.
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