Quinoa, beet and Russian salad

Recipe from: 27 May 2015
recipes, quinoa, salad

Ingredients 7
Servings 6
Time 00:15

Ingredients

  • 1
    pack Eskort Russians 500 g (or any of the Eskort sausage range)
  • 15
    ml
    paprika
  • 3
    beetroot, peeled and chopped
  • 250
    ml
    quinoa
  • 500
    ml
    water
  • 500
    ml
    fresh baby lettuce leaves
  • 100
    g
    feta cheese
 

Method

00:45
 

Preheat the oven to 220°C.

Boil 500 ml of water, add quinoa and cook until the water boils out (15 - 20 minutes).

Roast the beetroot in the oven for 45 minutes.

Chop and fry six Russians, sprinkled with paprika in a pan with some olive oil.

Toss the quinoa, beetroot, feta, lettuce and Russians together.

Serve warm or cold.

Banting option: Replace quinoa with cauli-rice.

Recipe reprinted with permission of Eskort.com.
 
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Read more on: salad  |  recipes
 

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