Quinoa, beet and Russian salad

Name: Quinoa, beet and Russian salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 1 sausages Eskort Russians; 15 ml paprika; 3 beetroot peeled, chopped; 250 ml quinoa; 500 ml water; 500 ml lettuce baby leaves; 100 g feta cheese

6 servings Prep: 15 mins, Cooking: 45 mins

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A healthy, filling meal.

By Food24 May 27 2015

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Ingredients (7)

1	sausages — Eskort Russians
15 ml	paprika
3	beetroot — peeled, chopped
250 ml	quinoa
500 ml	water
500 ml	lettuce — baby leaves
100 g	feta cheese

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Method:

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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