Beetroot, Seeds & Avocado Quinoa Salad

1.20 kg beetroot

1 ¼ cups White Quinoa

⅓ cup Raw Pitted Dates, diced

200 g feta

3 spring onions, finely chopped

1 red onion, sliced

½ cup fresh mint and fresh basil, chopped

1 ripe avo, sliced

⅓ cup Organics Paleo Savoury Mix

Dressing

1 lemon, zest and juice

34 tbsp Coconut Balsamic Dressing

2 tbsp Extra Virgin Olive Oil

1 tsp ground cumin

Peel then place beetroot in a large pan of water. Cover and bring to the boil. Cook for 20 minutes or until tender when prodded with a knife. Drain and set aside to cool. When cooled, cut into chunks.

Cook quinoa following packet directions. Set aside to cool.

Mix dressing ingredients together, pour over the chunks of beetroot and set aside.

On a serving platter or large serving dish, create 2-3 layers of quinoa, beetroot, dressing, dates, feta, spring onions, red onion and herbs.

Top with avocado then sprinkle over paleo savoury mix. And then, if you’re a avo-aholic like us, you’ll add even more avo to this.

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Beetroot, Seeds & Avocado Quinoa Salad