Picnic

Beet, Quinoa and Spinach Salad is for Side Dish.

Beet, Quinoa and Spinach Salad takes 30 minutes to prepare.

Beet, Quinoa and Spinach Salad takes several minutes to cook.

Beet, Quinoa and Spinach Salad makes 23 servings.

The ingredients for Beet, Quinoa and Spinach Salad are:

2 oz Feta Cheese
2 tbsp Grapeseed Oil
1 fruit without skin and seeds Avocados, Florida
1.50 beet (2" dia) Beets, fresh
1.50 cup, grated Carrots, raw
2 cup Spinach, fresh
1 tbsp Honey
1 tsp Grey Poupon Dijon Mustard
1 cup Edamame, shelled, fresh
3 tbsp Braggs Apple Cider Vinegar
6 tsp Lime Juice - ReaLime 100% Lime Juice
0.10 oz Almonds, Market Pantry - Slivered = 20 Almonds
2 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry

Here is how you make Beet, Quinoa and Spinach Salad:

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.Serving Size: 23 1/3 cup servings

The nutritional information for Beet, Quinoa and Spinach Salad is:

• Servings Per Recipe: 23
• Amount Per Serving
• Calories: 110.9

• Total Fat: 4.3 g
• Cholesterol: 2.2 mg
• Sodium: 50.6 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 2.3 g
• Protein: 3.9 g

The dietary needs meet for Beet, Quinoa and Spinach Salad is Vegetarian