2 large beetroots grated
2 large carrots, grated
1 apple, grated
4 spring onions, finely sliced, white and green part
3 cups cooked quinoa (1 ¼ cups uncooked)
1 cup roughly chopped mint leaves
1 cup roughly chopped parsley
1 cup roughly chopped coriander
3 teaspoons finely grated ginger
1/2 cup lemon juice (2 lemons)
1/3 cup olive oil or grapeseed oil
2 teaspoons honey
Salt and pepper to taste
Dollop of low fat natural yoghurt
Sprinkle of sunflower or pepita seeds
Shake all dressing ingredients together in a jar.
Put dressing aside for flavours to develop.
Combine all salad ingredients in a bowl, dress and toss.
Serve in bowls with a dollop of yoghurt
Sprinkle with seeds.
A note from Anna
Quinoa can be replaced with couscous or brown rice for a cheaper option; celery or fresh fennel and currants also work well. This salad is delicious served in a wrap or burger with chicken, fish, meat patty or ham.