Beet and Quinoa Salad
Quinoa salads are a great way to eat healthy, and stay satisfied in the cooler months. The one I am sharing with you today is not only delicious, but beautiful as well thanks to red beets. Beets can be really sweet and flavorful when cooked properly, and they contain lots of nutrients and iron for healthy blood. I also added heart healthy avocado, and crunchy almonds for some richness. I added just a little lemon juice, sea salt, and thyme to make the flavors pop and that was all it needed. This salad will make you feel healthy and energized, and it is perfect to make ahead for lunches during the week.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To prepare the quinoa, combine the quinoa and filtered water in a saucepan, and bring to a boil. Lower to a simmer, cover, and cook until all of the water is absorbed, about 15 minutes or when all of the quinoa has turned translucent and the outer spirals have released. Pour into a bowl, and let cool.Meanwhile, to cook the beets, place them in a pot covered with filtered water, and bring to a boil. Lower to a simmer, and cook the beets for about 1 hour, until tender. Drain, and run under cool water to make them easier to peel. Cut into cubes once peeled and place in the bowl with the quinoa. Add all other ingredients to the bowl, and toss together until combined. Serve at room temperature.
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- Heart Healthy
- Side Dish