Colorful Quinoa Salad

Colorful Quinoa Salad

I was invited to my friend Adina for lunch and offered to bring a salad. Adina always serves delicious salads and they are all so different so I wanted to make something she hadn’t had before. I had to come up with my own recipe. I did what I sometimes do when I need inspiration. I went to the produce section at Trader Joes and thought about what vegetables would go together. I grabbed some veggies off the shelf and then  decided to add quinoa to make the salad a little more filling. The cider vinegar based dressing adds a nice balance to the sweet vegetables. My in-house critic doesn’t eat quinoa so I set aside some for him without and he declared it delicious. As for everyone else, they gave it the thumbs up. I will definitely be making it again.

The ingredients

Blanch the haricot vert

Roast the beets and carrots

Roasted carrots

Add all the the cooled ingredients to a bowl

Dressing

Serve

Colorful Quinoa Salad

 

Save Print

Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

 

Recipe type: Salad

Serves: 8

Ingredients

• 1 lb beets
• 10 oz shredded carrots
• 12 oz haricot vert
• 1 cup uncooked quinoa
• 7 tablespoons olive oil divided
• 4 tablespoons apple cider vinegar
• 1 tablespoon good quality dijon mustard
• 2 tablespoons honey
• ½ teaspoon salt
• 1 teaspoon ground cumin

Instructions

1. Toss shredded carrots with 2 tablespoons olive oil and ½ teaspoon salt
2. Roast at 400 for 20 minutes. Set aside
3. Wrap washed whole beets with foil and roast at 375 for 1½ hours or until soft. Let cool, remove skin and cut into cubes. Set aside
4. Blanch haricot verts, cut into thirds
5. Cook quinoa according to instructions on package and let cool
6. Mix 5 tablespoons olive oil, cider vinegar, mustard, honey, ½ teaspoon salt and cumin in a bowl.
7. Toss with all the vegetables and quinoa before serving

3.5.3226