Quinoa Beet Salad with Miso-Tahini Dressing
If you prepare the quinoa (or have leftover quinoa) and the beets the day before, this salad is super quick to put together. Quinoa is a seed (not a grain) that is extremely high in protein, making it a very good choice for vegans and vegetarians. Beets are surprisingly soft and almost buttery when cooked. I love their sweet taste and I was once known for my beet addiction. Thankfully, they promote optimum health and are very low in calories. Their deep colored flesh make them a nice (visual) addition to many meals. Plus, beets help fight cancer!
Yield: 4 Ready in 1 hours
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|1 canchick peas (garbanzo beans); rinsed and drained|
|5 beets; sliced, cooked (or 6)|
|2 green onions; minced|
|1 tablespoonfresh parsley; cilantro or mint, chopped|
|Sesame seeds; for garnish|
|Miso-Tahini dressing :|
|3 tablespoonsfresh lemon juice|
|2 tablespoonshot water|
|1 pinch ofCayenne pepper|
Quinoa Beet Salad with Miso-Tahini Dressing Preparation
Place unpeeled beets in medium saucepan, cover with water and add a pinch of salt. Bring to a boil over high heat. Reduce heat and simmer until beets are tender, about 30 minutes depending on the size of your beets. Allow the beets to cool, rinse and peel.
While the beets are cooking, rinse the quinoa and cook according to package directions (1 cup quinoa for 2 cups water, simmer for about 15-20 minutes).
To make the dressing : mix all ingredients in a small bowl and whisk until the consistency resembles a liquid paste.
Toss the cooked quinoa, beets, garbanzo beans and green onions in a large bowl, drizzle with half the dressing, top with fresh parsley and sesame seeds. Serve remaining dressing on the side.
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