Beet & Quinoa Salad


Photo Credit: David Edgecomb


Adapted from: Dana of Killing Thyme

Ingredients

The Salad

  • 1 cup uncooked quinoa, rinsed

  • Vegetable broth (optional) This is for cooking the quinoa in, as opposed to water; measured amount will depend on package instructions.

  • 1 cup of chopped tomato

  • 1/3 cup pepitas, toasted

  • 2 medium-sized uncooked beets, peeled

  • 1 medium-sized carrot, peeled and julienned or shredded

  • 1 avocado, cubed

  • 2 cups torn or roughly-chopped supergreens; spinach, chard, arugula, and/or kale You can use one of these or a mix.

The Vinaigrette

  • 2 TBSP extra virgin olive oil

  • 1 TBSP apple cider vinegar

  • 2 TBSP pure maple syrup

  • Juice of one small lemon

  • 1 TBSP fresh parsley, chopped

  • 1 tsp Dijon mustard

  • 1/4 tsp kosher salt

  • Cracked black pepper, to taste

Instructions

The Quinoa

  1. Rinse the quinoa in a fine mesh strainer under running water for a minute or until water runs clear.

  2. Place quinoa in a medium-sized pot or sauce pan along with vegetable broth (or water) — amount may vary, so go by the package directions. Bring the mixture to a boil. Cover the pot, reduce heat to a low simmer, and let it go for 15 minutes.

  3. When the quinoa is cooked, remove it from the heat and let it rest, covered, for approx. 5 minutes, then fluff the quinoa with a fork. Set it aside.

  4. Toasting Pepitas

  5. Place the raw pepitas in a small skillet over medium-low heat. Stir often to keep them from burning. When ready, the pepitas will be fragrant and will turn a light golden color around the edges; a few may even make popping sounds. When done, remove from heat and let cool.

The Veggies

  1. Grate the beets and transfer to a large bowl. You could also spiralize the beets using a spiralizer and simply chopping the ribbons into bite-sized pieces afterward.

  2. Peel the carrots, and either shred them or julienne them. Toss them into the bowl with the beets.

  3. Once the quinoa has cooled off a bit, add it to the bowl with the beets and carrots, along with the tomato, cubed avocado, greens and toasted pepitas.

The Viniagrette

  1. Place all of the ingredients into a small bowl and whisk until well blended and emulsified. You could also place the ingredients into a jar and shake until well mixed.

Assembly

  1. Drizzle the vinaigrette over the salad and toss to coat. Give it a taste, and season with salt and pepper if needed. Serve.

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