Pink Salad


Quinoa (150 grams, white)
Beetroot (500 grams, precooked)
Feta cheese (150 grams, bio, veg-based rennet)
Spring onions (3 stalks)
Garden cress (a small box)
Lemon (juice of 1 lemon or 1/2 for a sweeter taste)
Olive oil (2 tablespoons)
Salt and pepper (to taste)

Quinoa 150 gr
Beetroot 500 g precooked
Feta cheese 150 g tesserated
Spring onions
a small box of cress



1. Boil the quinoa for 10 minutes in hot water.

Boiling quinoa

2. Tesserate the feta and the beetroots (cubes or chunks) and place them into a bowl.

3. Add the spring onions (chopped) and the box of cress (use scissors).

Feta, beetroot, spring onions and cress

4. Once the quinoa has boiled, drain it well and add it to the bowl.

draining quinoa
Draining quinoa

5. Add the lemon juice, olive oil, salt and pepper and mix all the ingredients well.

Mixing the ingredients


Eet smakelijk! Enjoy your pink salad 🙂

Pink Salad


Actually, I don’t know who created this recipe. This salad feeds 2 hungry boys or 3 not so hungry girls. I can easily eat it all by myself as a main course 🙂

pink | salad | quinoa | beetroot | feta cheese | rennet | spring onion | cress | lemon | olive oil | salt | pepper | tablespoon | grams | bio or organic food


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