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Quinoa Recipes

Quinoa Recipes - Quinoa, Lentil & Apricot Beetroot Salad

This is a great colorful and gluten free salad that contains the necessary crunch and hearty sweetness.

Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 people
Calories per serving 505 kcal

Ingredients

  • 3,5 oz quinoa (100 g), uncooked
  • 3 oz dry lentils (85 g)
  • 1 ½ cups chicken or vegetable stock (360 ml)
  • 1 medium precooked beetroots
  • 2 large fresh apricots
  • ½ small red onion
  • a handful fresh chives chopped
  • olive oil
  • pepper
  • salt

Instructions

  1. Pour the quinoa in a sieve and rinse it well.
  2. Pour the chicken or vegetable stock in a large saucepan and place this over high heat until boiling, then add the dried green lentils.
  3. Cook the lentils for about 4 minutes. Then pour in the rinsed quinoa.

  4. Stir and turn the heat lower. Cook the quinoa and lentils for another 10 to 12 minutes. Check if the quinoa and lentils are tender. If so, take the pan off the heat. Pour the lentils and quinoa in a sieve or colander.

  5. Let the cooked lentils and quinoa drain well and cool a little for about 5 minutes. In the meantime dice the precooked beetroot up. Do the same with the fresh apricots. Chop the (red) onion finely. Pour the cooled quinoa and lentils in a large mixing bowl and add the diced beetroot.
  6. Stir well. Then add the diced apricots. Season with a little pinch of pepper and salt. Drizzle with a little olive oil. If you have any beetroot juice left, you can add this to the salad as well.
  7. Stir the salad well again. Sprinkle with the freshly chopped red onion and the chives.
  8. Stir the quinoa and beetroot salad well. Check the seasoning and add extra pepper, salt or olive oil to taste if necessary. Serve the salad at room temperature.