-
500ml Vitasoy Ricemilk Protein Enriched
-
150g quinoa
-
1 tbsp freshly grated ginger
-
Freshly ground salt and black pepper, to taste
-
500g whole fresh beetroot, trimmed and grated
-
5 spring onions, chopped
-
2 cups parsley leaves, roughly chopped
-
1 cup mint leaves, roughly chopped
-
50g toasted almonds, roughly chopped
-
45g roasted hazelnuts, roughly chopped
-
Finely grated rind and juice of 1 lemon
-
1 tbsp olive oil
-
2 cups rocket or baby spinach leaves
Step 1
Place the quinoa, Vitasoy Protein Enriched Ricemilk, ginger, salt and pepper into a heavy based saucepan. Bring to the boil and simmer, while partially covered, over a low heat for 15 minutes or until just tender and the ricemilk is absorbed. Set aside to cool.
Step 2
Combine the cooked quinoa with beetroot, spring onions, herbs, nuts, lemon rind and juice, olive oil and rocket or spinach leaves and toss well. Check seasoning and add salt and pepper, if required.
