Quinoa Beet Salad
A bright pink salad, this quinoa beet salad can be made year-round with different vegetables added in. Topped with a zesty ginger lime dressing.
Servings: 4 people
Equipment
- 1 lidded pot
- Measuring cups and spoons
- Box grater
- Mixing bowl
Ingredients
- 1 ½ cups quinoa
- 1 medium beet
- 1 cup chopped red pepper
- ½ cup chopped cilantro or parsley
- ½ cup vegan feta or dairy alterative
- ½ cup chopped green onion
- ¼ cup pumpkin seeds or other seeds or nuts
- 1 large handful of greens
- 1 batch ginger lime dressing
Instructions
- Cook the quinoa in well-salted water according to package instructions. While it's cooking, shred the beet on the smaller side of a box grater.1 ½ cups quinoa
- Once the quinoa is fully cooked, transfer it to a baking sheet. While it's still warm, mix in the shredded beet, then set it aside to cool fully. The quinoa will turn pink when the beet is mixed into it. This can be done a day or two in advance and the beet quinoa kept in a sealed container in the fridge.1 medium beet
- When the quinoa mixture is cooled, add it to a large mixing bowl with the red pepper (or other vegetables), cilantro, feta, green onion, seeds, and half of the dressing.1 cup chopped red pepper, ½ cup chopped cilantro, ½ cup vegan feta, ½ cup chopped green onion, ¼ cup pumpkin seeds, 1 batch ginger lime dressing
- Either mix in the greens or serve the salad on a bed of greens, drizzled with the remaining dressing. If you want to make the salad ahead of time, mix in the greens immediately before serving.1 large handful of greens, 1 batch ginger lime dressing
Nutrition
Serving: 1g | Calories: 419kcal