Beet, Mushroom and Feta Quinoa
By Rebecca Walton, wlr team
A hearty lunch that can be made ahead to take to work, or have in the fridge for when you're in a hurry.
Can be eaten hot or cold.
- Recipe makes: 1 serving
- Prep time:
5 mins - Cook time: 5 mins
- Calories: 426
per serving
Ingredients
- 60g Ready to Eat Beetroot
- 50g Button Mushrooms
- 40g Dry Quinoa
- 25g Low Fat Feta
- Sm Bunch Fresh Basil
- 1 Tsp Olive Oil
- 2 Tsp Lemon Juice
- 1 Tsp White Vinegar
- ½ Tsp Dijon Mustard
- Salt
- Black Pepper
- 10 Pumps Olive Oil Spray
- 6 Walnut Halves
Method
- Rinse the quinoa with cold water. Add to a bowl with 100ml boiling water and stir. Leave to soak and cook (about 10 minutes), add a splash more water if necessary.
- Put a non-stick pan on a medium heat with the spray oil. Slice the mushrooms into halves and sauté for a few minutes.
- Make a dressing with the olive oil, vinegar, lemon juice, mustard and a pinch of salt and pepper.
- Dice the beetroot into ½cm squares, crumble the feta, crush the walnuts.
- Serve the quinoa with the mushrooms, beetroot, feta, walnuts, and basil, drizzled with the dressing.
| Calories (kcal) | 426 |
| Carbohydrate (g) | 33.8 |
| Fat (g) | 25.4 |
| Protein (g) | 16.0 |
| Fibre (g) | 5.4 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 1.6 |
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