Quinoa, beetroot, goat and lamb’s lettuce salad

By • October 29, 2015 0 Comments

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Serves 2

  • 1/3 cup raw quinoa
  • 2 beets
  • 1/4 cup fresh goat cut into cubes
  • 4 handfuls lamb's lettuce
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  1. This is not really a recipe, there is nothing simpler. The day before, cook your quinoa in 1 1/2 glass of water, stirring regularly. The next day, cut from beets and mix all ingredients in a large bowl. Season with 2 tablespoons of olive oil and 1 tbsp of balsamic vinegar, salt and pepper. A real treat for lunch!
  2. I prepare my daily salads for college and frankly it’s much better, I advise you to try if you are also a student like me, but it also works in the office for lunch. We can not all go to the restaurant for lunch!

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