¾ cup white quinoa, well rinsed in a fine sieve
3 medium beetroot, cooked
2 cups thinly shaved red cabbage
300 grams hot smoked salmon
2 medium zucchini, cut into long thin strips
2 cups baby salad leaves
1 medium cooked beetroot from above, chopped
1 clove garlic, crushed
1 tablespoon balsamic vinegar
3 tablespoons olive oil
¼ cup freshly squeezed orange juice
sea salt and ground pepper
4 x 2½ cup capacity jars with lids
Dressing: Place all of the ingredients in a food processor and blend until smooth. Season well.
Salad: Put the quinoa in a medium saucepan with 1½ cups of water and a pinch of salt. Cover and bring to the boil then cook for 15 minutes. Take off the heat and let it sit, still covered, for 5 minutes. Fluff up with a fork, season then cool.
To assemble: Put 3 tablespoons of dressing in the base of each jar. Layer up the ingredients in the following order: red cabbage, diced beetroot, quinoa, salmon, zucchini then salad leaves. Makes 4