Russian Beetroot & Quinoa Salad

Russian Beetroot & Quinoa Salad

Serves: 2-4


  • 1 cup Lotus Organic Tri-Colour Quinoa
  • 2 tbsp lemon juice
  • 2 medium beetroots, diced
  • 1/2 butternut pumpkin diced
  • 2 tbsp fresh dill, chopped
  • 1 packet rocket leaves
  • 1/2 lemon, zest
  • 1/2 block of goats feta
  • Salt and pepper to taste


Pour quinoa in a pot with 2 cups of water and cook over medium heat for 15 minutes. Once cooked, strain and allow to cool. Season with salt and pepper. Roast beetroots and pumpkin at 180⁰C for 30-45 minutes or until cooked through. Mix dill, lemon zest and juice together to make a dressing. Arrange rocket leaves, quinoa, beetroot, pumpkin, crumbled feta in a bowl. Drizzle dressing over the top and serve.