Blogging Marathon# 65: Week 3/ Day 2 Theme: 1 Vegetable — 3 Dishes Dish: Beet and Quinoa Salad with Spinach
I have another salad with beets today. This one’s with quinoa, carrot, edamame and other delicious and nutritious super foods.Recipe is from Cookie & Kate. Original recipe suggests using spiralized beets and carrots. Spiralized vegetables are quite a craze these days. I have one, but I haven’t figured out how to use it yet. But grating the vegetables give the same salad almost same texture.This is a hearty, filling and colorful salad. It is a meal in itself, but can be served as a side too. Salad can be made ahead of time but don’t add the greens and avocado. Add these 2 ingredients just before serving.Recipe from Cookie & Kate:
½cupquinoa, rinsed and drained (I used a combination of white and black quinoa)
1cupedamameFrozen , thawed
¼cupAlmondsPepitas or Slivered
1Beetmedium size , peeled and grated
1carrotmedium size , peeled and grated
1avocado, peeled, deseeded and diced
2cupsspinach ArugulaBaby or , roughly chopped
To tasteSalt Pepper&
For the Dressing:
3tbspsapple cider vinegar
1tbspCilantro Mintor , finely chopped
2tbspsMaple syrup Honeyor
Cook the quinoa: In a small saucepan, combine quinoa and of water. Bring to a boil, lower the heat, cover and cook for minutes or until all the water has evaporated and quinoa is tender. Fluff the quinoa and set aside to cool.
Toast almonds or pepitas until slightly golden around the edges.
To make the Dressing: Combine all the ingredients for dressing in a small bowl and whisk well.
In a large mixing bowl, combine grated beets, carrot, toasted almonds/ pepitas, cooked edamame, chopped spinach/ arugula, avocado and cooked quinoa.
Stir in the dressing and gently toss to combine everything. Season with salt and pepper. Serve right away!!