Ingredients
- 2 Beets peeled and grated
- 3 tbsp cider vinegar
- 1/4 tsp salt
- 1 tbsp canola oil
- 4 Green Onions thinly sliced
- 2 cloves garlic minced
- 1 Carrot grated
- 3/4 cup quinoa rinsed
- 1 1/4 cups vegetable broth
- 1/4 tsp black pepper
- 1/4 cup fresh parsley chopped
Instructions
- In a small bowl, combine grated beets, vinegar and half of the salt; set aside.
- In a saucepan, heat oil over medium heat. Cook, onions, garlic and carrot for 3 minutes or until softened. Stir in quinoa to coat. Pour in broth, remaining salt and pepper. Bring to a simmer. Cover and reduce heat to low; cook for about 15 minutes or until quinoa is tender and broth is absorbed. Fluff into a large bowl and let cool.
- Stir in beet mixture and parsley; stir to combine well.
Nutrition Facts
Fresh Beet and Quinoa Salad
Calories
150
% Daily Value*
Fat
4.5
g
7
%
Carbohydrates
23
g
8
%
Fibre
3
g
13
%
Sugars
4
g
4
%
Protein
5
g
10
%
Sodium
390
mg
17
%
Vitamin A
750
IU
15
%
Vitamin C
8.3
mg
10
%
Calcium
20
mg
2
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards.
Tip: For added kick stir in 3 tbsp (45 mL) minced red onion into the salad.
For an alternative, do not stir the beet mixture into the salad, simply serve it on top of the quinoa mixture for a colour contrast.
