Quinoa and Beet Salad
Quinoa and Beet Salad made with just a few simple ingredients is not only delicious but also packed with nutrients, including protein from quinoa, vitamins and minerals from beets. This gluten-free quinoa salad is a great option for a light lunch or dinner, or as a side dish for a larger meal.
Yield: Serves 4
- 1 1/3 cups quinoa
- 2 cups water
- 1 cup shredded cooked beet (click for How to Cook Beets recipe)
- 3/4 cup sliced black olives
- 1 cup diced pickled cucumber
- 3 tablespoons lemon juice, depends on your taste
- 2 tablespoons extra-virgin olive oil
- salt & black pepper to taste
In a small saucepan, bring water to a boil. Add quinoa and give it a quick stir. Cover the saucepan, reduce heat to low and simmer for 15-16 minutes, or until the quinoa is tender and the water has been absorbed.
Remove from heat and let stand 5 minutes. Then fluff with a fork. Allow it to cool to room temperature.
In a large bowl, combine beet, olives and cucumber pickles.
Stir in quinoa. Add lemon juice, olive oil, salt and pepper to taste and toss. Serve at room temperature.
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Gorgeous colour! Nice flavours, tart pickles w sweet beets.