This light quinoa salad with avocado and beetroot gives you plenty of energy for the afternoon and an ideal option to take to work. Tip: prepare the quinoa in advance over the weekend and keep it in the fridge for a quick and easy salad preparation.
1 bag of lamb’s lettuce (150 g) 1 avocado 150 g quinoa 1 carrot A handful of pecans 1 pre-cooked beetroot 100 g soft (vegan) goat’s cheese
Dressing: 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp mustard 1 tsp (vegan) mayonnaise Salt and pepper
Cook the quinoa according to the instructions on the packet.
Slice the avocado, dice the beetroot and cut the carrot into thin strips.
Mix the ingredients for the dressing.
Mix the lamb’s lettuce, vegetables and dressing. Top with goat’s cheese and pecans.