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Organic Quinoa Salad

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Ingredients

Adjust Servings:
1 1/4 cup Quinoa
4 Medium Various Colors Organic Beets
1 tablespoon freshly squeezed Lemon Juice
3 tablespoons Extra-Virgin Olive Oil
1 pint cut in half Cherry Tomatoes
3 sliced thin (we used spring red onions and spring leeks) Scallions
1 1/8 teaspoon Sea Salt
2 tablespoons Balsamic Vinegar
1 (optional) Kohlrabi
1/2 large chopped Cucumber
1 cup of chopped Beet Greens
1/2 cup chopped Flat-Leaf Parsley
To taste Freshly Ground Pepper
Coconut Oil or grass fed butter

Nutritional information

160
Calories
7.1g
Total Fat
2g
Saturated Fat
259mg
Sodium
0mg
Cholesterol
21.2g
Total Carbohydrate
3.7g
Dietary Fiber
4.9g
Sugar
4.6g
Protein
38mg
Calcium
2mg
Iron
459mg
Potassium

Organic Quinoa Salad

Quinoa Salad is a great heart-healthy dish

  • 45 minutes
  • Serves 10
  • Easy

Ingredients

Directions

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Quinoa Salad is a great heart-healthy dish because it is a good source of dietary fiber, phosphorous and magnesium.  To round it all out, quinoa is gluten-free, making it kinder on the digestive tract. Therefore, with all of these incredible components, it is easy to see why quinoa has been named a “superfood”.

This salad is a high protein, low-fat Super Power. With quinoa, organic beets (various colors), balsamic vinegar, cucumber, greens of your choice, and flat-leaf parsley, thus this salad is perfect for a post-workout meal. Check out our other healthy Mediterranean Salad option.

Recipe Credit: wholelifestylenutrition.com

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Steps

1
Done

Rinse quinoa. Cook on the stove top with 2 1/2 cups of water and 1/8 tsp of sea salt for 15-20 minutes until tender. Remove from heat, let stand 10 minutes, transfer to a bowl, cover and refrigerate about 2 hours.

2
Done

Cook beets and kohlrabi–first scrub well and peel the kohlrabi. This can be done 3 ways. 1. Boil in 1 in of water and salt until tender. 2. Steam until tender (in a steamer or steam basket over a pan of water) or 3. Roasting. Cut up beets and kohlrabi, rub with enough coconut oil or butter to just cover, roast at 350 until tender. Allow to cool.

3
Done

In a small bowl, mix balsamic vinegar, lemon juice, salt, and pepper to taste. Slowly whisk in olive oil.

4
Done

In a large bowl, combine quinoa, beets, kohlrabi, cucumber, tomatoes, greens and parsley. Toss in dressing.

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