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. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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