Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 cups

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
Amount per Serving
Calories
150
% Daily Value*
Fat
 
4.5
g
7
%
Sodium
 
390
mg
17
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
20
mg
2
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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