Quinoa and Beetroot Salad with a Hint of Mint

Yield: 2 servings

Salad:

½ cup quinoa
1 medium beetroot, grated 
10-12 fresh mint leaves, roughly chopped
¼ cup fresh cilantro
2 Tbsp shelled pistachios, roasted
2 Tbsp golden raisins
1 cup water 

Dressing:

2 Tbsp extra-virgin olive oil
3 Tbsp lemon juice, adjust to taste
2 cloves garlic, adjust to taste
½ tsp roasted cumin powder
Salt and ground black pepper to taste
Honey to taste

Rinse quinoa and add to a pot. Add water and cook uncovered for around 15 minutes or until all the water is evaporated. Cover the pan and switch off the stove. Keep covered for 5 minutes, remove lid and fluff cooked quinoa with a fork. Set aside to cool.

In a bowl, mix all dressing ingredients and set aside. Place cooled quinoa, grated beets, pistachios, raisins and chopped herbs in a large bowl. Pour the dressing, toss well. Serve cold.

Recipe courtesy of Ishi Khosla.

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