Watermelon Quinoa Salad with Herby Dressing
Ingredients
- 1 pouch MG red & white quinoa
- Juice of 1/2 lemon
- 3 tbsp olive oil
- Handful of chopped mint
- Salt and pepper
- 4 shallots
- 1 chopped beetroot
- 150ml rice wine vinegar
- 2.5 tbsp caster sugar
- 50ml water
- 1 chopped watermelon
- 1 block goats cheese
Preparation
Prepare quinoa according to package instructions if not ready-to-eat
For pickled shallots, combine rice wine vinegar, caster sugar, and water in a bowl; add sliced shallots and let sit for at least 30 minutes
Make herby dressing by whisking together lemon juice, olive oil, chopped mint, salt, and pepper
Chop beetroot and watermelon into bite-sized pieces
Assemble salad by mixing cooked quinoa, pickled shallots, chopped beetroot, and watermelon in a large bowl
Drizzle with herby dressing and toss gently to combine
Crumble goats cheese over the top before serving
Notes
This salad is perfect for summer and can be served chilled or at room temperature
Adjust seasoning and quantities based on personal taste for best results
