Try this Quinoa, Beet Green Salad recipe, or contribute your own.
Suggest a better descriptionPeel and dice raw beet. Steam beets in a saucepan with a steamer basket for 7-10 minutes, toss with just enough dressing to coat & cool.
Make quinoa.
Put red wine vinegar, olive oil, shallots, honey and garlic in blender and pulse until mixed. Salt and pepper to taste.
When quinoa is done cooking toss with a little of the dressing and fluff with a fork then put in refrigerator to cool.
Toss salad greens with enough of the dressing to coat slightly and add quinoa and toss
Divide greens and quinoa among salad plates.
Sprinkle with beets, green onion, goat cheese and pistachios.
Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 134 | ||
Calories from Fat: 51 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.9mg | 2 % | |
Potassium 286.7mg | 8 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 14.6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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