Quinoa, Beet Salad with Pecans

Ingredients: Makes 16 servings

2 ½ cup Quinoa, cooked
1 cup Steamed Fresh Beets
1 cup Grated Carrots
½ cup Raisins
3/4 cup Dried Cranberries
3/8 cup Olive Oil or Canola Oil
3/4 cup Balsamic Vinegar
3/4 cup Chopped Pecans

Directions:

  1. Prepare Quinoa according to package directions recipe, set aside and let cool.
  2. To prepare steamed beets, clean, peel, and dice beets into ½ inch cubes. Steam diced beets until tender (approximately 30 minutes). Chill and shred.
  3. Toss together cooked quinoa, shredded beets, grated carrots, pecans, raisins and dried cranberries.
  4. Blend oil and balsamic vinegar and toss with quinoa mixture.

Serving size:

1/2 Cup;  Makes: 16 servings

Nutrition information:

Per 1/2-cup serving: kcal 158; protein 2g; fat 9.5g; carb 17g; sodium 10mg; fiber 2g;

Recipe Source:
Recipe provided by FLIK Hospitality Group open in new window