Beet & Quinoa Salad
I never liked marinated beet and for years, I thought I didn’t like beets because I only ate those. Now, I like cooked or raw beets. The taste and the color bring the dishes to a next level.
This salad is considered a main meal because it’s rich in seeds, which contains proteins that will fill you until the next meal.
How to cook beets
I recommend cooking them unpeeled for about 1 hour in boiling water until tender. Then, it’ll be easy to peel the beets under cold water by rubbing with your fingers. And don’t be afraid to have purple hands, just rub them with baking soda afterwards and everything disappears!
Servings : 6
1 cup (250 ml) quinoa
2 cups (500 ml) water
4 cups (1 000 ml) cooked beets, diced
1/3 cup (85 ml) balsamic vinegar
2 Tbsp (30 ml) lemon juice
1/3 cup (85 ml) olive oil
500 ml (2 cups) diced celery
1/2 tasse (125 ml) green onions, chopped
1/4 cup (65 ml) sunflower seeds
3/4 cup (190 ml) pumpkin seeds
Salt & pepper
Cook the quinoa in the water according to the instructions on the package. It should make 3 cups of cooked quinoa.
Put all the ingredients in a salad bowl and mix. Adjust seasoning as needed.
Add some green lentils for more proteins.