Ingredients

• 1 cup raw quinoa
• broth for cooking the quinoa
• 2 cooked and peeled beets
• 50 g arugula
• 100 g soft cheese (e.g. koryciński, oscypek, Balkan-style, smoked, goat)
• 1/2 cup dried cranberries
• 1/2 cup cashews
• 4 tablespoons olive oil or good vegetable oil
• 1 lemon wedge

Preparation

1. Pour the quinoa into a pot and rinse. Drain, pour in broth to about 1 cm above the level of the quinoa. Cover and bring to a boil. Reduce the heat and cook for about 15 minutes until the quinoa absorbs all the liquid and is tender. Once the liquid has evaporated, spread onto plates.
2. Add peeled, thinly sliced beets, arrange the arugula (previously rinsed and dried) and grated cheese.
3. Sprinkle with cranberries and nuts. Season with salt and pepper, drizzle with olive oil and lemon juice.