Here’s another one of my work lunch salads! Totally uncomplicated to make, it’s colourful and delicious, and something to look forward to through the morning.
I’ve used a spiced pickling liquid almost the same as the one I made here, Alex and I both enjoyed the cardamom flavour so much we thought it was definitely one to repeat!
I’ve dressed the quinoa with some of the pickling liquid too for extra flavour… and colour!
for the beetroot
2 medium cooked beetroot, sliced into 3 to 4 mm rounds
5 cardamom pods, seeds only
1/2 tsp coriander seed
2 bay leaves
1/4 tsp salt
1/4 tsp sugar
75 ml malt vinegar *edit – I made a mistake! Don’t use malt vinegar if the beetroot needs to be gluten free, use white wine vinegar or cider vinegar instead.
75 ml water
1 tbsp oil
for the salad
250 g cooked quinoa, this time I used a ready to eat sachet of mixed red and white quinoa
150 g sprouting broccoli
30 g almonds, I’ve used roasted salted ones
3 tbsp chopped fresh parsley
4 tbsp pickling juice from the beetroot
First pickle the beetroot. Roast the coriander and cardamom seed in a dry pan and then grind them coarsely.
Return the spices to the pan with all of the rest of the beetroot ingredients, except the oil. Bring to a simmer, cover and turn the heat off. Leave for a minimum of 1 hour.
Preheat the oven to 160 degrees c. Drain the beetroot, reserving the pickling juice. Drizzle half of the oil onto a baking tray and then lay the beetroot on top. Sprinkle over the remaining oil and then bake for 45 minutes, turning halfway through.
Next cook the broccoli, I simmered mine for 4 minutes until just tender. Now dress the quinoa with 4 tbsp of the pickling juice and toss through the parsley.
Top the quinoa with the beetroot, broccoli and almonds.