Quinoa is considered to be a super grain and it is quickly replacing other grains in many healthy kitchens because of its high protein content, many nutrients, delicious flavor and light texture. Beets are an excellent blood purifier and liver cleanser and they contain many vitamins and minerals like iron, potassium, magnesium, beta carotin, folic acid, vitamin C, vitamin A and the B vitamins.

Herbed Quinoa Salad With Beets
Herbed Quinoa Salad With Beets
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Category: Mealtime

Gorgeously colored by beets, this salad can be served warm or chilled and is perfect for any season.

  • Boil 3 medium beets until soft; cool, peel and dice
  • Mix with 2 cups of cooked quinoa
  • Add 1/2 a cup of slivered almonds
  • Add 1 cup of chopped fresh herbs (I used parsley and mint)
  • Juice of 1 large or 2 medium lemons
  • 4 tablespoons of olive oil
  • 1 teaspoon of maple syrup
  • 1/2 teaspoon of dry thyme
  • Salt and pepper to taste

  • Mix well and pour over the salad.
  • Toss and serve hot or cold.

Author: Rachel Kieffer is a certified nutrition and health coach living in New York with her family. She has worked with thousands of clients to transform their health and lives through her private consultation programs, workshops, women’s groups and writing. “I believe that every woman has a birth right to be deeply in love with herself and create a magnificent life that she loves. And that includes a joyous relationship with food, radiant health, and being completely pleased with how she looks.” Please visit HealthNutGirl.com to learn more about Rachel’s services.

Yield: 4
Calories per serving: 350.59 kcal
Fat per serving: 22.31 g
Saturated fat per serving: 2.64 g
Carbs per serving: 32.34 g
Protein per serving: 8.59 g
Fiber per serving: 7.08 g
Sugar per serving: 7.05 g
Sodium per serving: 495.1 mg
Trans fat per serving: 0.0 g
Nutrition label for Herbed Quinoa Salad With Beets

June 2016

June 2016 | Click on image to view issue

This recipe appeared in the June 2016 issue of Elements For A Healthier Life Magazine on page 45; recipe and photograph by Rachel Kieffer.  View the June 2016 issue.

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