Quinoa Salad with Feta and Watermelon

Ingredients

• 250 g quinoa
• 200 ml beetroot juice
• 400 ml Vegetable broth
• 1 tbsp Lemon Juice
• Salt
• 4 tbsp olive oil
• 1 cucumber
• 300 g watermelon flesh
• 250 g feta (30% fat in total)
• 2 sprigs Mint
• 2 tbsp Red wine vinegar
• 2 tbsp pomegranate seeds (15 g each)

Instructions

1. 1.

   Rinse quinoa in a sieve, drain and combine with beetroot juice, broth, lemon juice, and salt in a pot. Bring to a boil and cook for 15–20 minutes. Remove from heat, let steam off, stir in 1 tbsp oil, and allow to cool.

2. 2.

   Meanwhile peel, wash, and dice the cucumber. Dice watermelon flesh and feta as well. Wash mint, pat dry, pluck leaves, and chop.

3. 3.

   Mix feta, remaining oil, and vinegar into the quinoa and season to taste. Plate, top with cucumber and watermelon, then sprinkle with mint and pomegranate seeds before serving.