Prep for Spring…

August 28, 2019

…with a Rugani Beetroot Quinoa Salad loaded with butternut, feta and rocket

Rugani Beetroot Quinoa Salad

With days to go until Spring is officially on the calendar, kit out your lunch salad with plenty of complimentary earthy flavours to ramp up your Ready-for-Summer-Body fitness regime.

In this recipe, we’ve used Rugani 100% beetroot juice to prepare the quinoa. Not only does it give it a fabulous jewel-like colour but enhances the whole dish with the earthy flavour of delicious beets.

Here’s how to make six servings, perfect for a lunch get-together with friends or family under the welcome African sun:

INGREDIENTS

Beetroot Quinoa

2 C (500 ml) Rugani Beetroot Juice
2 C (500 ml) water
2 C (500 ml) red or white quinoa
1 tsp (5 ml) salt

Roasted Butternut

1 large butternut, peeled and cubed olive oil
2 tsp (10 ml) ground cumin
Sea salt and freshly ground pepper

Salad Toppings

½ C (125 ml) pumpkin seeds, toasted
5-6 pickled baby beetroots, quartered
125 g feta, crumbled
1 bag of wild rocket

METHOD

Beetroot Quinoa

Add the Rugani Beetroot Juice, water, quinoa and salt to a medium-size saucepan and cook according to the package details. Once cooked, remove from the heat and set aside to cool.

Roasted Butternut

Preheat the oven to 220 ºC. Toss the cubed butternut with olive oil, cumin and salt and pepper. Place onto a roasting tray and roast until the butternut is soft and the edges are beginning to caramelise. Remove from the oven and allow to cool.

Toss the cooked quinoa with half of the roasted butternut and half of the baby beets. Then top with the rest of the butternut and beetroot pieces. Crumble over the feta and seeds and garnish with fresh rocket.

*Note the beetroot juice in the quinoa will give the feta and butternut a pink tinge, so the second half of your garnishes aside and top your salad just before serving.