Beetroot, Quinoa & Candied Walnut Salad

Prep time: 15 minutes 

Cook time: 20 minutes

Serves: 4 (as a side)

Ingredients:

• 2 cups baby spinach

• 500g beetroot

• 1 cup Simply Wholesome Pantry Quinoa and Lentil 

• 4 spring onion, finely sliced 

• 80g good quality marinated feta, crumbled 

• 1 cup walnuts 

• 3 tablespoons brown sugar 

• 1/2 teaspoon cinnamon 

• 1/2 teaspoon sea salt flakes 

• 1 tablespoon butter 

• 1 tablespoon water 

Dressing:

• 1/4 cup extra virgin olive oil 

• 1 tablespoon pure maple syrup 

• 1 lemon, juiced 

• 1 teaspoon Dijon mustard 

• Sea salt & black pepper

Method:

1. For the walnuts: Toast the walnuts in a medium frypan over medium heat for approx. 3-4 mins. Remove and set aside. Place the same pan back on the heat, add the brown sugar, cinnamon, sea salt, butter and water. Continuously stir the mix until is starts to bubble (2 mins approx.). Add the walnuts to the mix and stir well to coat them. Cook for approx. 3-5 mins, until the mix starts to dry and become less wet.  Remove, pour onto a plate, or tray and let them cool. Roughly chop. 

2. For the grains: Cook SWP grains according to packet instructions, 10 minutes in boiling water. Remove, drain and set aside to cool. 

3. For the dressing: Mix all ingredients together in a jug or screw top jar. Shake or stir well and set aside. 

4. For the salad: Place the spinach, beetroot, SWP grains, spring onion and feta into a large bowl. Give it a gently toss. Then add the candied walnuts on top. Drizzle over the dressing and gently toss.