Garden Fresh Vegan Australian Lunch: Earthy Beetroot & Quinoa Salad with Mushroom-Stuffed Peppers and Zesty Citrus Dressing
A flavorful australian lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 large beets, peeled and grated 1 cup quinoa, cooked 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1/4 cup orange juice Salt and pepper, to taste 2 bell peppers, any color 8 oz mushrooms, chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1/4 cup red onion, finely chopped
Instructions
- a. Preheat the oven to 350°F (175°C). b. In a medium sized bowl, whisk together olive oil, lemon juice, orange juice, salt, and pepper. Set aside. c. In a large mixing bowl, toss grated beets and cooked quinoa with half of the dressing. Let it marinate for 15 minutes. d. Stir in parsley, cilantro, and red onion into the beetroot and quinoa mixture. e. Slice bell peppers in half lengthwise, remove seeds and membranes. Stuff each half with chopped mushrooms. f. Place stuffed peppers on a baking sheet and bake for 25 30 minutes, or until tender. g. Serve the beetroot and quinoa salad on plates alongside the stuffed bell peppers, drizzling remaining dressing over the top.
Chef’s Insight
To enhance the earthy flavors, consider using purple beets instead of red ones.
Notes
Choose firm and vibrant beets for the best flavor and texture.