This vibrant, zesty quinoa beets salad with orange is a healthy and delicious light meal idea that’s suitable for gluten free and vegan diets.
- Yield: 2 Serving
- Total Time: 35 Minutes
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
Ingredients
- 1⁄2 red onion thinly sliced
- 1 tablespoon apple cider vinegar
- 2-3 beets
- 1 cup quinoa
- 1 stalk celery, thinly sliced
- 1 teaspoon grated ginger
- Extra virgin olive oil
- Juice of 1 lemon
- 1 small orange, thinly sliced
- 1⁄2 tsp. sea salt
- 1⁄2 tsp. freshly ground black pepper
Directions
Combine sliced onion and apple cider vinegar in a bowl; let soak for at least 10 minutes.
In the meantime, bring a pot of water to a gentle boil over medium heat. Rinse the beets and add to the boiling water; boil for about 10 minutes or until tender cooked, but not mushy.
Transfer the beets to a plate and reserve the cooking liquid; peel the cooked beets and chop thinly.
Follow package instructions to cook quinoa using the reserved beet liquid. Season with salt while cooking. When cooked, remove the quinoa from heat and set aside to cool.
In a large serving bowl, mix beets, quinoa, ginger and celery. Remove onion from the vinegar and stir into the bowl with the quinoa mixture.
Drizzle with extra virgin olive oil and lemon juice. Add orange slices and toss to mix well. Season with salt and pepper to serve.
Nutritional Information Per Serving
Calories: 460; Total Fat: 12.6 g; Carbs: 74 g; Dietary fiber: 10 g; Protein: 14.7 g; Cholesterol: 0 mg; Sodium: 561 mg