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Chickpeas, Beetroot and Goat cheese Quinoa Salad.







Quinoa contains all nine essential amino acids that our body cannot make on its own, making it an excellent source of complete protein. It’s packed with nutrients and contains antioxidants and plant compounds that help reduce inflammation.

 

Kale is an excellent source of vitamins C and K, it is high in beta-carotene and contains anti-cancer compounds. It also helps metabolise oestrogen in the gut and liver, making it a perfect addition to meals during perimenopause.


Chickpeas are a great source of fibre, protein, manganese, and folate. They are great to support gut health, to regulate blood pressure, blood sugar levels and maintain healthy levels of cholesterol.


Chickpeas are also a source of phytoestrogens, which are oestrogen-like plant compounds that mimic the oestrogen in our body.

This makes them a perfect ingredient to add to meals to help menage perimenopausal and menopausal symptoms.


The many health benefits of beetroots and the proteins and healthy fats contained in goat cheese and walnuts make this dish a perfectly balanced meal that can either be enjoyed on its own or as a side dish.

 

Enjoy!

 

Chickpeas, Beetroot and Goat cheese Quinoa Salad (serves 2 as a main and 4 as a side dish)


Ingredients:


  • 100 g quinoa, rinsed

  • 200 g water

  • 50 g walnut halves (cut into small pieces)

  • 1 garlic clove

  • 40 g extra virgin olive oil

  • 25 g apple cider vinegar

  • 1 tbsp honey

  • 1 tsp Dijon mustard

  • 1/2 tsp fine sea salt

  • a sprinkle of ground black pepper

  • 100 g kale, tough stems removed

  • 60 g goat cheese, crumbled

  • 50 g cooked beetroot, diced (1 cm)

  • 100 g chickpeas (drained)

Method:


For the dressing: add the finely chopped garlic, oil, apple cider vinegar, honey, mustard, salt and pepper to a bowl and mix until all the ingredients are well blended.



  1. Rinse and cook quinoa according to packet instructions.

  2. Chop the walnuts into tiny pieces.

  3. Wash kale, separate the leaves from the stem and cut the leaves into small pieces.

  4. Add the kale to the dressing and mix thoroughly.

  5. When the quinoa is ready, drain it and then transfer it to a big bowl.

  6. Add the kale with dressing, the crumbled goat cheese, diced beetroot, chopped walnuts and the chickpeas.

  7. Mix all the ingredients together.

  8. Transfer to a serving plate and enjoy!


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