Quinoa Carrot and Beet Salad | GreenSmoothieGirl
Quinoa Carrot and Beet Salad
A wonderful mix of carrots and beets paired with quinoa for a healthful dinner or side salad
10 minutes
10 minutes
20 minutes
6
- 1 cup uncooked quinoa
- 2 cup water
- 1 1/2 cups grated peeled beets
- 1 1/2 cup grated carrot
- 1 1/2 cup diced apple
- 1 bunch thinly sliced green onions
- 1 cup raisins
- 1 cup sliced almonds, toasted
- 1 cup pumpkin seeds, toasted
- to taste sea salt and freshly ground black pepper
Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tbsp raw apple cider vinegar
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- to taste sea salt and freshly ground black pepper
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Place all vinaigrette ingredients in a jar and shake to combine. Set aside.
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Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear and there are no more bubbles.
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Place in medium saucepan, add water, and bring to a boil on high heat. Reduce heat to medium-low and simmer partially covered for 10 to 15 minutes, or until water is absorbed.
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Fluff quinoa with fork, then rinse under cold water using a fine mesh strainer and drain well.
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Combine cooled quinoa with all other salad ingredients, except the beets, in a large bowl.
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Drizzle salad with vinaigrette and toss gently to combine. Add beets and gently toss.
Tags: almond, apple, apple cider vinegar, beet, dressing, gluten free, onion, quinoa, salad, vegan
