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Autumn Salad: Quinoa, Kiwis and Roasted Beets with Almonds

Name: Autumn Salad: Quinoa, Kiwis and Roasted Beets with Almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 150 g Quinoa; 300 g Beet; 3 piece Kiwis; 80 g Walnuts; 20 ml Dijon mustard; 60 ml Olive oil; 20 ml White vinegar; 50 g Sliced almonds; 5 g Salt; 3 g Pepper

A modern French creation combining protein-rich quinoa, caramelized roasted beets, and fresh kiwis for contrasting textures. Dressed with Dijon mustard vinaigrette.

45 min4 servings320 kcalDifficulty: Medium

Ingredients

150 g Quinoa
300 g Beet
3 piece Kiwis
80 g Walnuts
20 ml Dijon mustard
60 ml Olive oil
20 ml White vinegar
50 g Sliced almonds
5 g Salt
3 g Pepper

Instructions

Step 1
Cook the quinoa according to package directions, drain and let cool.
Step 2
Cut the beets into cubes, place on a baking sheet, drizzle with oil, salt and pepper, roast at 200°C for 25 minutes.
Step 3
Prepare the dressing: whisk together mustard, vinegar and olive oil.
Step 4
Peel and cut the kiwis into dice.
Step 5
Lightly crush the walnuts and almonds.
Step 6
In a large bowl, combine the quinoa, roasted beets and kiwis, pour the dressing over and toss gently.
Step 7
Top with walnuts and almonds before serving.

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