-
Makes
2
-
Time
35
minutes
-
Level
Medium
-
Calories
1289
per portion
- 3 x Jaffa Oranges
- 1 x TBSP Dijon Mustard
- Rocket (Washed and Dried)
- 2-3 Small Beetroot
- 460g Quinoa
- 60g Walnuts
- 60g Pecans
- 60ml Balsamic Vinegar
- 120ml Extra Virgin Olive Oil
- Steam/boil the beetroot for 20 minutes, once cooled, thinly slice the beetroot
- In a medium sized saucepan place the nuts and heat over medium heat, stir almost constantly until the nuts are lightly browned
- Remove from pan and place on a cutting board, chop into bite-sized pieces
- For the dressing: Zest one orange until you get 1 teaspoon, then juice the orange.
- Place the Jaffa orange juice with the zest in a container with the rest of the dressing ingredients, mix vigorously until well combined
- In a large salad bowl add the salad ingredients, toss with about half the dressing
- Enjoy!