Beet Quinoa Salad
Ingredients
The salad
-
2
cups
cooked quinoa
-
8
ounces
beets roasted and grated or sliced thin
-
1
small
Granny Smith apple diced
-
2
ounces
goat cheese crumbled or nut cheese (optional)
-
¼
cup
dried cranberries
-
¼
cup
fresh parsley chopped
-
¼
cup
walnuts toasted
The dressing
-
¼
cup
balsamic vinegar
-
1
tablespoon
Dijon mustard
-
1
tablespoon
maple syrup
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground pepper
-
¼
cup
olive oil
Instructions
- Combine quinoa, beets, apple, goat cheese, cranberries, and parsley in a large bowl.
- Make the dressing by blending vinegar, mustard, maple syrup, sea salt, and pepper.
- Add olive oil in a steady stream while processing until smooth.
- Toss the quinoa mixture with the desired amount of dressing.
- Top with walnuts and serve.
Nutrition Facts (estimated)
Servings
4
Calories
370
Total fat
23g
Total carbohydrates
33g
Total protein
8g
Sodium
398mg
Cholesterol
6mg
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