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5
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10
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Spiralized Beet Quinoa Salad
This Spiralized Beet Quinoa Salad is made with wholesome ingredients and is packed with protein, vitamins and minerals!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
dinner, meatless, Salad, Side Dish, vegetarian
Cuisine:
American
Diet:
Diabetic, Gluten Free
Servings:
6
servings
Calories:
211
kcal
Author:
Lauren Kelly
Ingredients
2
tablespoons
extra virgin olive oil
½
medium onion
chopped
2
cloves
garlic
minced
2
medium sized beets
will end up being about 3 ½ cups spiralized beets, peeled and spiralized
¼
teaspoon
salt
2
tablespoons
apple cider vinegar
1
cup
quinoa
rinsed and drained
1 ½
cups
water
2
cups
spinach
¼
cup
crumbled feta
¼
cup
pecans
toasted
Instructions
Add oil, onion and garlic to a large sauce pan over medium heat for 2-3 minutes until onions become translucent.
Add spiralized beets, salt and apple cider vinegar to the sauce pan and cook for 10 minutes until beets soften.
While beets are cooking, cook quinoa and water in a separate pot according to instructions on the box.
Once quinoa is cooked, remove from heat and set aside.
Place spinach in a large bowl, top with quinoa, then add beets.
Top with crumbled feta cheese.
Place pecans in a small saucepan (and no oil) and toast for a few minutes.
Sprinkle pecans on top and enjoy!
Notes
To store in the refrigerator: Place in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories:
211
kcal
|
Carbohydrates:
21
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
6
mg
|
Sodium:
201
mg
|
Potassium:
346
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
980
IU
|
Vitamin C:
5
mg
|
Calcium:
67
mg
|
Iron:
2
mg