Quinoa Salad with Broccoli, Peas and Beetroot Hummus Vegetarian Recipe

Are you looking for a healthy and very delicious salad?

Then you will love this quinoa salad that is packed with deliciousness including broccoli, peas, and beetroot hummus.

This salad is not only amazingly delicious but also incredibly healthy. Lots of vitamins, fibers, and other great nutrients.

This lovely salad is delicious when served warm, but it is also delicious when served cold. This makes this salad great to store in the fridge and enjoy after you made it. Since it can be enjoyed cold, it is great to enjoy it when you don’t have time to prepare a meal. As you will also see in the ingredient list, this salad is both vegan and vegetarian.

Ingredients for 4 persons

  • 2 dl quinoa, red
  • 1 Vegetable stock cube
  • 150 g of feta cheese
  • 500 g beetroot, pre-cooked
  • 1 can of chickpeas, (400 g)
  • 4 tablespoons lemon, pressed + 2 tablespoons
  • 0.75 tsp cumin, malt
  • 250 g broccoli
  • 2 dl green peas, frozen
  • 100 g salad mix
  • 1 dl pumpkin seeds, toasted
  • olive oil, salt, freshly ground black pepper

How to prepare

  • Cook the quinoa as directed on the package. Add a broth dice to the boiling water. Pour off the water and pour the quinoa on a saucer.
  • Crumble over the cheese.
  • Cut the beets into coarse chunks and place them in a bowl with drained chickpeas, 4 tablespoons lemon juice, cumin, 1 tablespoon oil, 1 teaspoon salt, and 2 tablespoons pepper. Mix smoothly with a mixer rod.
  • Break the broccoli into bouquets. Boil them in lightly salted water for about 2 minutes. Add the peas when about 1 minute remains. Pour in a strainer and cool down lightly in cold water.
  • Add broccoli and peas to the quinoa. Pour over 2 tablespoons lemon juice and 1 tablespoon oil. Turn in the salad. Serve with hummus.

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