Quinoa Salad with Beets, Blue Cheese, and Nutty Herb Vinaigrette

Ingredients for Quinoa Salad with Beets, Blue Cheese, and Nutty Herb Vinaigrette

• 1 garlic clove

• 50g (45g /45 grams) walnuts, toasted

• 1 cup (60g /60 grams) watercress with stems

• 2 tablepoons red wine vinegar

• 1 teaspoon Dijon mustard

• Finely grated zest of 1 orange

• 6 tablepoons extra-virgin olive oil

• Salt and freshly ground black pepper

• 725ml (500g /540 grams) Skillet-Toasted Quinoa

• 230g /225 grams cooked red or golden beets, cut into slices or wedges

• 60g /60 grams Stilton cheese, crumbled

• Salt and freshly ground black pepper

Finely chop the garlic. Add the walnuts to the cutting board on top of the garlic and chop them finely. Transfer the garlic-walnut mixture to a medium bowl. Finely chop the watercress and add it to the bowl. Add the vinegar, mustard, and orange zest and whisk to combine. While whisking, drizzle in the olive oil. Adjust the seasoning with salt and pepper.

Divide the quinoa evenly among 4 plates. Top each quinoa mound with an equal amount of beets. Sprinkle the beets with cheese, whisk the dressing to recombine, and dress each salad with 2 to 45ml of vinaigrette. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.