Vegetarian

Saffron Quinoa and Roasted Beet Salad is for Dinner.

Saffron Quinoa and Roasted Beet Salad takes 30 minutes to prepare.

Saffron Quinoa and Roasted Beet Salad takes 45 minutes to cook.

Saffron Quinoa and Roasted Beet Salad makes 6 servings.

The ingredients for Saffron Quinoa and Roasted Beet Salad are:

2 tbsp Lemon juice
2 clove Garlic
0.5 tsp Cumin seed
.5 tsp crushed red pepper flakes (by TORI7HARRISON)
5 beet (2" dia) Beets, fresh
2 cup Imagine Organic Vegetable Broth
.25 tsp Saffron
5 1tsp Olive Oil
15 grams Shallots
3 clove Garlic
.25 tsp Salt
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
40 grams Beet greens, fresh
1 tbsp Lemon juice
3 tbsp Extra Virgin Olive Oil
0.25 tsp Kosher salt, coarse, Morton

Here is how you make Saffron Quinoa and Roasted Beet Salad:

Preheat oven to 400(f)Wash beets and trim off greens, leaving about 1 inch attached. Reserve beet greens.Wrap each beet individually in foil and bake until tender when pierced with a knife. About 45 minutes to an hour. In the meantime, whisk together all ingredients in marinade.When beets are cool enough to handle, peel and thinly slice. Place beets in small bowl, add 2-3 tablespoons of marinade and toss.Cook quinoa in broth and saffron - bring to a boil, reduce heat to low, cover and simmer until broth is absorbed. 13-15 minuteswhile the quinoa is cooking, heat 3 teaspoons olive oil over medium-high heat in a medium skillet. Add shallots and cook until crisp, about 3 minutes. Drain on paper towel and set aside.Transfer cooked quinoa mixture to medium bowl and toss with 3-4 more tablespoons of marinade.Remove and discard thick stems from washed beet greens, and chop coarsley. In a large skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic and cook, stirring often for about a minute. Add beet greens and cook until wilted - just 1-2 minutes. Stir in lemon juice and salt, season with pepper.To serve, divide sliced beets among serving plates and arrange them around rim. Mound 1/4 cup of quinoa in the center of the beets. top with greens, garnish with fried shallots and serve.Serving Size: Makes six servingsNumber of Servings: 6Recipe submitted by SparkPeople user MICHELLE_391.

The nutritional information for Saffron Quinoa and Roasted Beet Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 257.0

• Total Fat: 12.8 g
• Cholesterol: 0.0 mg
• Sodium: 401.9 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 4.6 g
• Protein: 5.9 g

The dietary needs meet for Saffron Quinoa and Roasted Beet Salad is Vegetarian