🥗 Colorful Couscous-Quinoa Salad with Beetroot

Name: Colorful Couscous-Quinoa Salad with Beetroot
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g beetroot (2 bulbs); 400 ml vegetable broth; 2 tbsp apple cider vinegar; salt; pepper; ground cumin; 100 g quinoa; 100 g instant couscous; 4 tbsp olive oil; 30 g pumpkin seeds (2 tbsp); 1 handful dill (5 g); 1 handful parsley (5 g); 100 g Greek yogurt; 1 tbsp tahini (15 g; sesame paste); sumac (Oriental spice); 2 tbsp lemon juice

389 kcal · 30 min · 4 servings

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Ingredients

250 g beetroot (2 bulbs)
400 ml vegetable broth
2 tbsp apple cider vinegar
salt
pepper
ground cumin
100 g quinoa
100 g instant couscous
4 tbsp olive oil
30 g pumpkin seeds (2 tbsp)
1 handful dill (5 g)
1 handful parsley (5 g)
100 g Greek yogurt
1 tbsp tahini (15 g; sesame paste)
sumac (Oriental spice)
2 tbsp lemon juice

Instructions

1. Peel the beetroot bulbs and cut them into small cubes. Place them in a pot together with the vegetable broth and vinegar. Bring the mixture to a boil, then season with salt, pepper, and cumin, and let it simmer gently over low heat for about 10 minutes.
2. Rinse the quinoa in a sieve under running water and add it to the beetroot. Continue cooking everything for another 10 minutes, adding more broth if necessary. Then stir in the couscous, transfer the mixture to a bowl, and let it cool down for 10 minutes.
3. Meanwhile, roughly chop the pumpkin seeds. Wash the dill and parsley, shake them dry, and pick the leaves off the stems.
4. Mix the yogurt with the tahini and spread the mixture onto the plates. Drizzle each plate with half a teaspoon of oil and season with sumac.
5. Stir the remaining oil and lemon juice into the cooled salad and adjust the seasoning to taste. Divide the salad among the plates, sprinkle with pumpkin seeds, and serve garnished with the fresh herbs.

Nutrition per serving

kcal: 389
Protein: 11 g · Fett/Fat: 20 g · Carbs: 41 g