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Quinoa salad with KANZI® apple & beetroot

  • 4 people
  • Total time: 35 mins
  • Waiting time: 10 mins
  • Preparation time: 25 mins

Colourful Crunch in Every Bowl

Sweet KANZI® apple meets earthy beetroot and fluffy quinoa in a salad that pops with freshness. Toasted seeds bring a nutty finish, while parsley and zucchini add crisp green layers. A zesty dressing ties it all together — bright, balanced, and simple. Ideal for lunchboxes, casual dinners, or anytime you want flavour that’s vivid, not heavy.
Kanzi Apple

Ingredients

  • 1 KANZI® apple
  • 200 g of quinoa
  • 400 ml of vegetable stock
  • 6 tbsp of olive oil
  • 2 tbsp of beetroot juice (collect from the package)
  • 2 tbsp of apple vinegar
  • 250 g of cooked beetroot
  • 50 g of rocket salad
  • 4 tbsp of fried onions

GRAB SOME
ENERGY

Instructions​

1. Bring the quinoa and vegetable stock to the boil. Leave to simmer for approx. 10-12 mins and turn off the heat. Leave to cook with the lid on the pan for another 5 mins.
2. Put the quinoa in a bowl and allow to cool down for approx. 15 mins.
3. Wash the KANZI® apples and cut them into wedges.
4. Cut the beetroot into slices.
5. Produce a dressing of the olive oil, beetroot juice and apple vinegar. Season with salt and pepper.
6. Mix the quinoa with the dressing. Spoon the quinoa, alternating with the slices of beetroot, KANZI® apple wedges and rocket salad onto plates. Sprinkle with the fried onions.

Tip: Also delicious with roasted pistachios or walnuts. This salad is also fantastic with warm goat’s cheese from the oven (but then it will no longer be vegan or lactose-free).

POWER
TO GO!

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