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Quinoa Salade

A vegetarian and gluten-free salad of quinoa, beetroot, carrot, apple, feta and nuts with a fresh vinaigrette of pomegranate vinegar. This healthy Salad in a Jar is delicious as a lunch.

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  • 1-2 persons
  • 25 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Healthy and delicious go together well! Salads are a good example of this. The possibilities to vary a salad are endless. And making a salad for on the go, to take to work, or for a picnic is now even easier with a Salad in a Jar. It keeps the salad very fresh and, above all, it is extremely simple to make. 

Take a look at all the Oil & Vinegar Salad in a Jar recipes and the Pure Food Inside glass jar, exclusively designed for Oil & Vinegar.

Pasta Niçoise Springtime Caesar Classic

  • Groceries

    • 30 g uncooked Quinoa Beetroot (= 150 g cooked quinoa) • 80 g cooked red beetroot (= 1 small beetroot) • 90 g carrot • 1 Granny Smith apple (sweet/sour) • 40 g feta, crumbled • 30 g raisins • 30 g nuts (e.g. pistachio, almond and/or pecan) • 1 sprig mint • extra: lemon juice

    Dressing
    • 1.5 tbsp Alentejo Olive Oil • 1.5 tbsp Pomegranate Vinegar

    Additional
    • Pure Food Inside glass jar 1L

  • Preparation

    Cook the quinoa according to the instructions on the packaging (180 ml water is sufficient for 30 g quinoa). Grate the beetroot and carrot into julienne strips and keep them separate. Cut the apple into blocks and sprinkle with lemon juice to prevent discoloration. Chop the mint finely and mix the dressing.

    Step 2

    Make the salad as follows:

    1) Add the quinoa to the bottom of the jar.
    2) Then make layers of the beetroot and carrot.
    3) Pour the dressing over it.
    4) Then make layers with, respectively, the apple, feta, raisins, nuts and mint.

    Tip

    If you make more quinoa than you need, it can be kept covered in a refrigerator for several days.

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