Beet & Goat Cheese Quinoa Salad
Known as a “super seed,” quinoa contains about 50% more protein than other common grains: 8 g per 1 cup. It’s gluten free, high in calcium and iron, and a good source of vitamin B.
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 can (19 oz/540 ml) chickpeas, drained and rinsed
- 1⁄4 cup Balsamic Vinaigrette or Greek Dressing, prepared
- 2 tbsp Balsamic Vinaigrette Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- Sea Salt, to taste
- Black Pepper, to taste
- 2 tbsp Greek Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- 1 can (14 oz/396 ml) beets, drained and chopped
- 1 bell pepper, seeded and diced
- 1⁄2 cup crumbled goat cheese
- Sea Salt , to taste
- Black Pepper, to taste
Preparation
- Combine quinoa and water in a Multipurpose Pot over medium-high heat. Bring to a boil, then reduce heat and simmer, stirring occasionally, until water is absorbed, about 15 min. Remove from heat and let stand 5 min.
- Turn into a bowl and stir in chickpeas and dressing. Spread out on a Sheet Pan lined with a Sheet Pan Liner to cool, then turn back into bowl. Stir in beets, greens, bell pepper, and cheese. Season to taste.
- Best served at room temperature. If making ahead, cover and refrigerate overnight.
Epicure Products Used
Nutritional Information
Per serving: Calories 230, Fat 6 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 37 g (Fiber 5 g, Sugars 7 g), Protein 8 g.
Tips
This recipe freezes well. Freeze in individual portions with 4 oz cooked, cubed chicken or 1 cup black beans/lentils to have an emergency meal ready to reheat and eat.
Perfectly Balance Your Plate
Serve with 1 serving of lean protein.