The Perfect Quinoa Beet Salad Recipe

There was a sale on beets.  Who can pass that up?  

I already had a pretty darn good quinoa salad recipe but thought the addition of these ruby and golden gems would be a perfectly awesome addition to the dish.

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I call this the perfect salad recipe because it offers a variety of sensory pleasing textures and fantastic flavor.  It also makes an excellent snack or meal and is easy to toss in a container to have on the go or enjoy at home as a meal.

I like to have this on hand during a busy week so I know there is something nutritious and already made in the fridge.  My toddler and husband enjoy this, too which is a bonus.  (Side note- Who's toddler LOVES beets?  Well mine does, apparently.  I guess she really doesn't have a choice with me as her mother.) 

Here's the recipe…

6 servings for meal size sized portions or 12 servings for snack sized portions

Ingredients

2 cups dry quinoa

2 medium to large peeled cooked beets

1/3 cup onion

1 cucumber

1 cup parsley

2 tsp dried dill 

1/4 cup sunflower seeds

1/2 cup extra virgin olive oil

1/4 cup fresh lemon or lime juice

1/4 tsp cayenne 

salt to taste

Directions

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  1. Cook quinoa according to package directions.  Or, add rinsed quinoa to a sauce pan with 4 cups of water.  Bring to a boil then reduce to a simmer for 15-20 minutes until quinoa is somewhat transparent.  Make sure water at bottom of pan has evaporated off. 
  2. Transfer quinoa to a large bowl and let cool at room temperature.  Once cooled, chill in refrigerator for a couple hours.
  3. Remove bowl with quinoa from fridge.
  4. Chop beets, onion, cucumber and parsley and add to bowl with quinoa.  
  5. Add dill, sunflower seeds, oil, lemon/lime juice, cayenne and salt.
  6. Mix to combine.
  7. Enjoy!
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I hope you love this recipe as much as I do.

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