Roast Beetroot and Quinoa Salad

Roast Beetroot & Quinoa Salad

A fresh nutritious salad made from sweet roasted beetroot, fluffed quinoa, vibrant green kale, toasted pepita's, almonds & sunflower seeds, sweet bursts of cranberries and a tart dill and mustard dressing. Light, filling and packed full of essential nutrients, this hearty salad is a perfect lunch or can be shared as a side dish with the family at dinner.


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Beetroot,Quinoa, Kale, Cranberries, Almonds, Pepitas, Sunflower Seeds, Apple Cider Vinegar, Maple Syrup, Parsley, Dill, Thyme, Rosemary, Black Pepper, Celtic Sea Salt,
Nutrition Information
Serving Size: 425 # of Servings: 1
Average Quantity per Serving %Daily Intake*
Energy 1598KJ/381.7Cal 18%
Protein 12.9g 26%
Fat, total 9.2g 13%
- saturated 1.3g 5%
Carbohydrate 53.7g 17%
- sugars 24.5g 27%
Dietary Fibre 12.1g 40%
Sodium 774.5mg 34%

Can be enjoyed fresh.

Heating from fresh:
Our personal favourite is on the stove top.
Stove Top:
1. Empty your meal into a saucepan.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat on high until hot.

1. Pierce the film, and heat for 1-3 minutes, depending on your microwave power.
2. Let meal stand for 1 minute then remove film.

1. Place your meal into an oven-safe container.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat at 180 degrees for 5-10 minutes.

Freezing options:
Freeze before the use by date.
Once frozen, consume within 2-3 months.
To cook from frozen, defrost meal in your refrigerator and then re-heat within 24 hours.
Do not refreeze.
Follow normal heating instructions.

Keep meals refrigerated at 4°c or below. Once the seal has been broken, the meal is best to be consumed within 24 hours.

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