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American Family Children's Hospital
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Apple Beet Quinoa Salad

Serves 6

 

Ingredients

  • 1 cup quinoa (soaked and then cooked - yields about 1.5 cups cooked quinoa)
  • 1 cup roasted beets (finely chopped; see roasting directions below)
  • 1 medium honey crisp apple (chopped)

Vinaigrette

  • Juice from one lemon
  • Juice from one orange
  • ¼ cup  olive oil
  • 2 tbsp honey
  • 1 tsp sea salt
  • ¼ tsp pepper 

Directions

  1. Preheat the oven to 350 degrees, peel and rough chop the beets, toss in a little melted coconut oil and arrange them in one layer in a roasting pan. Sprinkle with a bit of salt and pepper. Roast for about 20-25 minutes (if they are still a bit al dente at that point, let them cook for another 10 minutes - the speed with which they cook really depends on the size of the pieces you're roasting). Out of the oven, put the beets in a medium bowl and refrigerate until you're ready to use.

  2. Pre-cook the quinoa according to the directions on the package and let it chill in the fridge, too, until you're ready to use it.

  3. Next, chop the apple. Combine the quinoa and chopped beets into a large bowl. Squeeze in juice from lemon, orange and olive oil and stir to combine well. Next add honey, salt and pepper.

  4. Thiis salad will take on a great purplish color if you let it sit overnight before serving. 

Nutrition Facts

 

Calories: 239

Total fat:  11g

Saturated fat:1g

Cholesterol: 0mg

Sodium:  412mg

Carbohydrates: 32g

Fiber:  3g

Sugar: 12g

Protein:  4g