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:

Beet & Quinoa Salad
Beet & Quinoa Salad
Yum
Print Recipe
Colorful, filling and healthy salad with beets, quinoa and other super foods.
Servings Prep Time
2-4 servings 20 minutes
Servings Prep Time
2-4 servings 20 minutes
Beet & Quinoa Salad
Beet & Quinoa Salad
Yum
Print Recipe
Colorful, filling and healthy salad with beets, quinoa and other super foods.
Servings Prep Time
2-4 servings 20 minutes
Servings Prep Time
2-4 servings 20 minutes
Ingredients
For the Salad:
  • ½ cup quinoa , rinsed and drained (I used a combination of white and black quinoa)
  • 1 cup edamame Frozen , thawed
  • ¼ cup Almonds Pepitas or Slivered
  • 1 Beet medium size , peeled and grated
  • 1 carrot medium size , peeled and grated
  • 1 avocado , peeled, deseeded and diced
  • 2 cups spinach Arugula Baby or , roughly chopped
  • To taste Salt Pepper &
For the Dressing:
  • 3 tbsps apple cider vinegar
  • 2 tbsps lime juice
  • 2 tbsps olive oil
  • 1 tbsp Cilantro Mint or , finely chopped
  • 2 tbsps Maple syrup Honey or
  • ½ tsp dijon mustard
Servings: servings
Instructions
  1. 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.
  2. Toast almonds or pepitas until slightly golden around the edges.
  3. To make the Dressing: Combine all the ingredients for dressing in a small bowl and whisk well.
  4. In a large mixing bowl, combine grated beets, carrot, toasted almonds/ pepitas, cooked edamame, chopped spinach/ arugula, avocado and cooked quinoa.
  5. Stir in the dressing and gently toss to combine everything. Season with salt and pepper. Serve right away!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 65.


Share this Recipe
Powered byWP Ultimate Recipe

0 thoughts on “Beet and Quinoa Salad”

  1. Quinoa and beets together make such a wonderful combination. The pink colored hue that the beets impart to the quinoa is so great!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.