Herbed Quinoa Salad With Beets

Jun 22, 2016 | Mealtime, UnBox Your Kitchen

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.

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5 from 1 vote

Herbed Quinoa Salad With Beets

Gorgeously colored by beets, this salad can be served warm or chilled and is perfect for any season.
Course: Mealtime
Keyword: beets, quinoa
Servings: 4
Calories: 350.59kcal

Ingredients

  • 3 medium beets
  • 2 cups cooked quinoa
  • 1/2 cup slivered almonds
  • 1 cup chopped fresh herbs I used parsley and mint

Dressing:

  • 1 Juice of large lemon or two medium size lemons
  • 4 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon dry thyme
  • salt and pepper to taste

Instructions

  • Boil beets until soft. Cool, peel and dice.
  • Add beets to quinoa.
  • Stir in slivered almonds and fresh herbs.

Dressing

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

Nutrition

Calories: 350.59kcal | Carbohydrates: 32.34g | Protein: 8.59g | Fat: 22.31g | Saturated Fat: 2.64g | Sodium: 495.1mg | Fiber: 7.08g | Sugar: 7.05g

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.

June 2016This 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.




“The kitchen is where friends and family come together for good food and conversations that nourish the soul.” ~ CK Kochis

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