Beetroot, Turtle Beans, Quinoa, Mozzarella Salad

My friend Jen came over for lunch with her baby daughter Margot, who is a few days older than Lucas. We’re still eating vegetarian during weekdays and Jen is vegetarian anyway, so I decided to make a couple of salads to accompany our veggie burgers.

I made a coleslaw and also I wanted a green and purple salad with quinoa and cheese. Sometimes one fancies a dish or ingredients because of their colour. Cravings they say are linked to nutritional needs, but I don’t want to read too much into this. I thought beetroot, turtle beans, rocket and mozzarella would work well together.

The colours looked really nice together on my big white salad dish and the combination of soft cheese and beetroot with the crunchy greens was refreshing.

serves 6 people

preparation 30 minutes

  • 100 gr. turtle black beans
  • 3 cooked beetroots
  • 2 spring onions
  • 1 cup quinoa
  • 2 handfuls raisins
  • 1 mozzarella
  • 200 gr. rocket
  • 200 gr. spinach
  • 2 sticks celery
  • 3 bay leaves
  • 2 cardamom pods

Cook the quinoa for 15 minutes with the cardamom pods. Cook the beans with the bay leaves -in a pressure cooker it takes about 20 minutes. Allow to cool down and put both in the fridge.

Chop the celery and the spring onions. Dice the beetroot and the mozzarella.

Place all the ingredients in a big salad dish and serve with a vinaigrette dressing (1 part mustard, 1 part balsamic vinegar, 3 parts olive oil, salt, pepper).


2 responses to “Beetroot, Turtle Beans, Quinoa, Mozzarella Salad

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