In this salad there is –
60 ml/1/4 cup quinoa per person boiled for about ten minutes in salted water until done. Drain and run cold water through it to cool.
red oak leaved lettuce
radishes cut into wedges
cooked beetroot cut into wedges
green pumpkin seeds
I made a very light dressing of Pedro Jiménez syrup, a slightly sweeter variation on balsamic syrup, and lemon juice.