Quinoa, Bean, Beetroot & Feta Salad
2 cups quinoa
1 can red kidney beans (drained & rinsed)
1 can chickpeas (drained & rinsed)
1 can whole baby beetroot (cubed)
1 large red onion (diced)
3 celery stalks (washed & sliced)
1 red capsicum (diced)
8 mushrooms (diced)
Feta 200g (crumbled as garnish on top)
Dressing
1 lemon (juiced)
3 tbspns olive oil
Salt and pepper to taste
Directions:
1. Add the quinoa to 4 cups of cold water and bring to the boil. Boil for 2 minutes, drain and rinse under cool water.
2. In a large bowl, combine the beans, chickpeas, beetroot onion, celery, capsicum & mushrooms. When the quinoa has cooled, lightly toss it through the vegetable mix. Cover and refrigerate.
3. On the day of consumption, add lemon juice / olive oil dressing, salt and pepper and top with crumbled feta cheese. Enjoy!
