Raspberry, Beet, Feta & Quinoa Salad

30 min

4 servings

Turn leftover cooked beets into a hearty salad. Makes a great side dish with dinner, or roll up in tortillas with your favourite lunch meat for easy lunches.

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 3 beets, cooked and chopped
  • 1⁄2 cup Raspberry Vinaigrette Dressing
  • 1⁄3 cup crumbled light feta cheese

Preparation

  • Combine quinoa and water in Multipurpose Pot - 8 cup. Bring to a boil over medium-high heat.
  • Reduce heat to medium-low, and simmer for 15 minutes, or until water is absorbed. Remove and let stand for 5 minutes.
  • Turn quinoa into a bowl, and add beets. Drizzle with Raspberry Vinaigrette, then toss to mix. Sprinkle with cheese. Serve warm, or refrigerate until chilled. Salad will keep well for up to 3 days.

Nutritional Information

Per serving: Calories 360, Fat 22 g (Saturated 3.5 g, 0 0 g), Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 34 g (Fiber 4 g, Sugars 3 g), Protein 9 g.