[NEW] Beet Quinoa Salad

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.
Active: 20 Minutes Cook: 1 Hour Total: 1 hour 20 mins
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[NEW] Beet Quinoa Salad

Ingredients

  • 1 bunch of beets, including greens 1 tablespoon olive oil 4 scallions, white and light green parts
  • 1 cup quinoa, cooked and cooled 1 small avocado, diced 1/
  • 4 cup sunflower seeds, toasted Ingredients for Dressing 2 tablespoons tahini 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 teaspoon agave nectar 3 tablespoons water 1/8 teaspoon salt 1/4 teaspoon pepper
  • 1 clove of garlic, minced 1 tablespoon olive oil 2 tablespoons chives, chopped

Directions

  1. Preheat the oven to 450. 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.
  2. Clean and dry the greens. Chop off and discard the stems. Chop the greens.
  3. 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.
  4. 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.
We find an extra squeeze of lemon over each bowl can add a delightful finishing touch.

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.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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