🍲 Enerji & Demir · Anne

Beetroot and Quinoa Salad for Breastfeeding Mothers — A Light, Iron- and Energy-Friendly Meal

A practical, iron- and energy-friendly meal for mothers in the postpartum and breastfeeding period. Cooked beetroot and quinoa are tossed with raisins, fresh parsley and lemon. The vitamin C in lemon and parsley may support the absorption of plant-based iron, offering a light yet satisfying option.

Ingredients

• • 1 cup Cooked quinoa
• • 1 piece Boiled beetroot (diced)
• • 1/2 piece Red onion
• • half a bunch Fresh parsley
• • 2 tablespoon Raisins
• • 1/2 piece Lemon (juiced)
• • 2 tablespoon Olive oil
• • to taste Salt and black pepper

Directions

1. 1

   Rinse the quinoa well; cook it in twice its volume of water over low heat for 12–15 minutes until the water is absorbed, then let it cool.

2. 2

   Boil the beetroot until tender (or use pre-cooked beetroot), peel it and cut into small cubes.

3. 3

   Finely chop the red onion and mince the parsley.

4. 4

   Soak the raisins in warm water for a few minutes, then drain.

5. 5

   In a large bowl, gently combine the quinoa, beetroot, onion, parsley and raisins.

6. 6

   Add the lemon juice, olive oil, salt and black pepper and toss; let it rest for 10 minutes before serving.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.