Vibrant colour and fresh flavour of raw beets adds texture to this easy salad. Pack this for your next picnic and serve it up with sandwiches or on it’s own with canned beans stirred in for a hit of protein.
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.
Fresh Beet and Quinoa Salad
Amount Per Serving
Calories 150Calories from Fat 41
% Daily Value*
Total Fat 4.5g7%
Saturated Fat 0g0%
Total Carbohydrates 23g8%
Dietary Fiber 3g12%
* 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.