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Quinoa Carrot and Beet Salad

A wonderful mix of carrots and beets paired with quinoa for a healthful dinner or side salad 

Course Lunch, Main Course, Side Dish
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

  1. Place all vinaigrette ingredients in a jar and shake to combine. Set aside.

  2. Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear and there are no more bubbles. 

  3. 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.

  4.  Fluff quinoa with fork, then rinse under cold water using a fine mesh strainer and drain well.
  5. Combine cooled quinoa with all other salad ingredients, except the beets, in a large bowl.

  6. Drizzle salad with vinaigrette and toss gently to combine. Add beets and gently toss.