If the delicious flavors of this unique salad aren’t enough to convince you to give it a try, perhaps you’ll be enticed by the delightful way the cooked beets turn the quinoa pink.
Tip: Add an extra squeeze of lemon over each bowl for a finishing touch.
Ingredients
Salad:
- 1 bunch of beets, including greens
- 1 Tbsp. olive oil
- 4 scallions, white and light green parts
- 1 cup quinoa, cooked and cooled
- 1 small avocado, diced
- ¼ cup sunflower seeds, toasted
Dressing:
- 2 Tbsp. tahini
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1 tsp. agave nectar
- 3 Tbsp. water
- 1 clove of garlic, minced
- ⅛ tsp. salt
- ¼ tsp. pepper
- 1 Tbsp. olive oil
- 2 Tbsp. chives, chopped
Directions
- Preheat the oven to 450ºF. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.
- Clean and dry the greens. Chop off and discard the stems. Chop the greens.
- Make the dressing: Whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, salt and pepper and drizzle in the olive oil while whisking. Mix in the chives.
- Peel and dice the beets. Add the beets, beet greens, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing. Sprinkle in the sunflower seeds and toss again.
Nutrition Facts
4 servings per container
Serving Size 271 g
Amount per serving | ||
---|---|---|
Calories | 345 | |
% Daily Value* | ||
Total Fat 23.5g | 31% | |
Saturated Fat 3g | 15% | |
Trans Fat 0g | ||
Polyunsaturated Fat 6g | ||
Monounsaturated Fat 13.5g | ||
Cholesterol 0mg | 0% | |
Sodium 225mg | 10% | |
Total Carbohydrate 30g | 11% | |
Dietary Fiber 9.5g | 36% | |
Total Sugars 8g | ||
Includes 1g Added Sugars | 2% | |
Sugar Alcohol 0g | ||
Other Carbohydrate 11g | ||
Protein 9g | ||
Vitamin D 0mcg | 0% | |
Calcium 97mg | 8% | |
Iron 3.6mg | 20% | |
Potassium 980mg | 20% | |
Vitamin A 117.8mcg | 15% | |
Vitamin C 24.8mg | 30% | |
Vitamin E 6.2mg | 40% | |
Vitamin K 177.7mcg | 150% | |
Thiamin 0.4mg | 35% | |
Riboflavin 0.3mg | 25% | |
Niacin 4.3mg | 25% | |
Vitamin B6 0.4mg | 25% | |
Folate 194mcg | 49% | |
Vitamin B12 0mcg | 0% | |
Biotin 2.4mcg | 6% | |
Chloride 3mg | 0% | |
Pantothenate 1mg | 20% | |
Phosphorus 267.8mg | 20% | |
Iodine 1.3mcg | 0% | |
Magnesium 125.6mg | 30% | |
Zinc 2.1mg | 20% | |
Selenium 9.8mcg | 20% | |
Copper 0.6mg | 70% | |
Manganese 1mg | 45% | |
Chromium 0.1mcg | 0% | |
Molybdenum 1.7mcg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Beets, Avocado, Quinoa, Beet Greens, Scallion, Water, Sunflower Seeds, Tahini (ground Sesame), Olive Oil, Lemon Juice, Cider Vinegar, Agave Syrup, Chives, Garlic, Salt, Black Pepper.
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