Quinoa Beetroot Salad

• Vegetarian
• Vegan optional
• Serves 2

	1/2 cup white quinoa 2 tablespoons olive oil 1 red onion, finely sliced 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 2 beetroot (approx 1 cup grated) salt and fresh ground black pepper to taste rocket, watercress or any other peppery greens 2 tablespoons pumpkin seeds, dry toasted in pan goat feta (optional)

1.  Rinse quinoa well and cook with 1 & 1/4 cups of water.  Cook slowly for about 15-18 minutes and  then leave to stand for 5 minutes so it continues to cook through.

2.  Meanwhile, heat the olive oil in a deep wide saucepan.  Add the onion and cook for about five to ten minutes until soft.

3.  Stir the balsamic vinegar into the onion, let it bubble and then remove the heat.

4.  Add the quinoa, beetroot, lemon juice, salt and pepper.

5.  Stir all the ingredients together so the flavours are well mixed.

6.  Add this mixture to bitter greens, top with pumpkin seeds and a little goats cheese for a rich full flavour.

Recipe by Amber McLennan, Harvest Wholefoods Grey Lynn

Photography by Joe Rich