Beetroot, lime and quinoa salad

Serves 2

Ingredients:

160g beetroot
100g quinoa
1 baby onion
50ml red wine vinegar
10ml sugar
25ml lemon juice
10ml Dijon mustard
100g watercress
25ml olive oil
70g feta

Method:

1. Peel beetroot and into quarters, place in boiling water and cook until tender (10 minutes), remove from water and allow to cool in fridge.
2. Place quinoa in boiling water for 15 minutes, or until cooked. Strain and leave on baking tray to cool in fridge.
3. Slice baby onion in rounds (2mm thick) and place in vinegar and sugar until ready to serve.
4. Whisk together lemon juice, mustard and olive oil until emulsified to form dressing.
5. Combine all ingredients in a bowl except feta and mix well.
6. Place on serving dish and crumble feta over the top.