Easy, beautiful salad that’s perfect to take to a brunch
All my friends host potluck events, so when I am invited I bring something that’s hearty enough to fill me up. Quinoa is perfect because it’s high in protein and cook in hurry. I brought this to a get-together hosted by my friend Peg, who follows a plant-based diet to keep herself cancer free. It got rave reviews.
It’s important to cook the carrots a bit, as the nutrients in carrots are only 3% bioavailable raw. Cooked with some healthy fat like olive oil, those nutrients become 33% bioavailable. You can use pre-cooked beets like those sold at Trader Joe’s, or use a steamer, pressure cooker, or roast them in the oven. The recipe time assumes the beets are already cooked, so plan accordingly.
vegan, vegetarian, gluten-free, celiac, low sodium diets
Not recommended for:
paleo, migraine diets
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Roasted beet quinoa salad
- 1 cup quinoa rinsed and drained
- 2 cups vegetable stock (low-sodium) or low-sodium chicken stock
- 1/4 tsp sea salt optional (omit for low-sodium diets)
- 4 beets roasted, steamed, or pressure cooked
- 3 stalks celery sliced
- 2 carrots colored, sliced, lightly cooked (microwave is fine)
- 1 tbsp olive oil (extra virgin) blood orange olive oil is killer in this
- 1/2 tbsp balsamic vinegar fig balsamic, white balsamic, or apple cider vinegar can be substituted
- Rinse and drain quinoa in a saucepan with a tightly-fitting lid, Add the stock and sea salt if using.
- Bring to a boil, then turn down and simmer for 15 minutes. Turn off the heat and let sit about 10 minutes with the lid on.
- Meanwhile, quarter the beets, slice the celery and the carrots, and lightly cook the carrots in some water in the microwave (or steam them for 3 minutes).
- Fluff the quinoa with a fork, then toss all the ingredients in a serving bowl, drizzling with the oil and vinegar. Add some sea salt and freshly cracked pepper if desired.