Quinoa and Beet Salad
A refreshing and healthy salad with quinoa, beets, and a tangy dressing.
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Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 2 medium beets cooked and diced
- 1 cup arugula fresh
- ¼ cup feta cheese crumbled
- ¼ cup walnuts chopped
Dressing
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- to taste salt and pepper
1. Cook the quinoa: In a saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper.
3. Assemble the salad: In a large mixing bowl, combine the cooked quinoa, diced beets, arugula, crumbled feta cheese, and chopped walnuts.
4. Add the dressing: Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for later.
Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg