Beet and Quinoa Salad

Blogging Marathon# 65: Week 3/ Day 2

Theme: 1 Vegetable -- 3 Dishes

Dish: Beet and Quinoa Salad with Spinach

I have another salad with beets today. This one's with quinoa, carrot, edamame and other delicious and nutritious super foods.

Recipe is from Cookie & Kate. Original recipe suggests using spiralized beets and carrots. Spiralized vegetables are quite a craze these days. I have one, but I haven't figured out how to use it yet. But grating the vegetables give the same salad almost same texture.

This is a hearty, filling and colorful salad. It is a meal in itself, but can be served as a side too. Salad can be made ahead of time but don't add the greens and avocado. Add these 2 ingredients just before serving.

Recipe from Cookie & Kate:

Beet and Quinoa Salad (Serves 2~4)

Ingredients:

For the Salad:
• ½cup Quinoa, rinsed and drained (I used a combination of white and black quinoa)
• 1cup Frozen Edamame, thawed
• ¼cup Pepitas or Slivered Almonds
• 1 Medium Beet, peeled and grated
• 1 Medium Carrot, peeled and grated
• 1 Avocado, peeled, deseeded and diced
• 2cups Baby spinach or Arugula, roughly chopped
• To taste Salt & Pepper
For the Dressing:
• 3tbsp Apple cider Vinegar
• 2tbsp Lime juice
• 2tbsp Olive oil
• 1tbsp Cilantro or Mint, finely chopped
• 2tbsp Maple syrup or Honey
• ½tsp Dijon Mustard

Method:

1. Cook the quinoa: In a small saucepan, combine quinoa and 1cup of water. Bring to a boil, lower the heat, cover and cook for 15~18 minutes or until all the water has evaporated and quinoa is tender. Fluff the quinoa and set aside to cool.
2. Toast almonds or pepitas until slightly golden around the edges.
3. To make the Dressing: Combine all the ingredients for dressing in a small bowl and whisk well.
4. In a large mixing bowl, combine grated beets, carrot, toasted almonds/ pepitas, cooked edamame, chopped spinach/ arugula, avocado and cooked quinoa.
5. Stir in the dressing and gently toss to combine everything. Season with salt and pepper. Serve right away!!

 

Lets check out what my fellow marathoners have cooked today for BM# 65.