Quinoa, Beetroot, Pomegranate & Pistachio Xmas Salad

The perfect accompaniment to your Christmas lunch. Delivering you sweet, sour and salty flavours plus a little crunch with each bite.

Prep 15 min  | Cook 35 Mins  | Serves 2
Recipe By:  Brie Quilter   / @wholesoulliving

INGREDIENTS:

• 2 tsp Gevity Rx Lemon & Herb Bone Broth Body Glue
• 1 ½ cup water 
• 1 tsp salt
• 3 beetroots – skinned
• 1 cup quinoa
• 1 pomegranate
• 1 cup pistachios
• Handful parsley
• Handful coriander
• 1 orange – peeled & sliced
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 x handfuls spinach

METHOD:

1. Place broth and water into a pot and bring to a boil.
2. Add salt and quinoa – lower heat and simmer for 15 minutes
3. Remove from heat and leave to soak – covered for 15 minutes, until liquid has absorbed. Fluff with a fork & allow to cool
4. Remove skin from the beetroots and bring a pot of water to the boil
5. Add the beets and simmer over a medium heat for 20 minutes or until just soft
6. Drain & rinse under cold water. Cut into thick chunks once cooled
7. In a large bowl, toss olive oil & vinegar, quinoa + herbs until  combine
8. Add the pistachios and pomegranate seeds – leaving some to garnish
9. Place spinach in a serving dish, pour the quinoa mix over and arrange the orange & beetroot chunks on top
10. Top with the remaining pistachios and pomegranate seeds