A fresh crunchy salad doesn’t always have to be on the side, it can be the star of its own meal! Eat Fit Food’s Quinoa, beetroot & broccoli salad with sultanas, pepitas and raspberry dressing is delicious as a main meal or an accompaniment. This light summery salad is absolutely delicious and the flavours go so well together.

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  • ½ cup quinoa

  • 1 beetroot

  • ¼ of a bunch of broccoli

  • 600g sweet potato

  • 1 carrot

  • 1 capsicum

  • A handful of walnuts

  • A handful of sunflower/pepita seeds mixed

  • ¼ of an onion

  • A handful of sultanas

  • A handful of parsley

  • A handful of spinach

  • Sal & pepper to taste


  • 1 cup frozen raspberry, thaw

  • A dash of Dijon mustard

  • A squeeze of honey

  • A dash raspberry vinegar

  • A dash of olive oil

  • Salt & pepper to taste


  • 1.

    Cooked quinoa for 11 minutes

  • 2.

    Small diced beetroot, cook 180°C in oven for 30 minutes or so

  • 3.

    Cook sweet potato 180°C in small dice for 15 minutes

  • 4.

    Steam broccoli in small florets for 2 minutes

  • 5.

    Cook walnuts and seeds for 5 mins in oven 180°C

  • 6.

    Chop onion, carrot and capsicum

  • 7.

    Mixed the quinoa and parsley together with salt and pepper to taste

  • 8.

    Arrange as you wish on your plate and ENJOY!

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 246kj
  • Fat Total 5g
  • Saturated Fat 0g
  • Protein 8g
  • Carbohydrate 44g
  • Sugar 10g
  • Sodium 583mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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