Beet and Quinoa Salad

5
Average: 5 (5 votes)
(5 votes)
Beet and Quinoa Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
283
calories
Calories

Healthy, because

Even smarter

Nutritional values

This nutritious salad is rich in powerful plant protein thanks to the quinoa. 

You can replace the quinoa with another grain like bulgur or brown rice.

1 serving contains
(Percentage of daily recommendation)
Calorie283 kcal(13 %)
Protein8.58 g(9 %)
Fat13.51 g(12 %)
Carbohydrates34.17 g(23 %)
Sugar added1.83 g(7 %)
Roughage7.87 g(26 %)
Vitamin A16.34 mg(2,043 %)
Vitamin D0.01 μg(0 %)
Vitamin E3.46 mg(29 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.32 mg(29 %)
Niacin2.67 mg(22 %)
Vitamin B₆0.22 mg(16 %)
Folate195.7 μg(65 %)
Pantothenic acid0.31 mg(5 %)
Biotin7.52 μg(17 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C15.54 mg(16 %)
Potassium749.64 mg(19 %)
Calcium106.58 mg(11 %)
Magnesium110.73 mg(37 %)
Iron2.76 mg(18 %)
Zinc1.66 mg(21 %)
Saturated fatty acids1.94 g
Cholesterol4.77 mg

Ingredients

for
4
Ingredients
21 ounces small Beets
1.333 cups Quinoa
0.333 cup almonds
1 teaspoon fennel seeds
1 tablespoon powdered sugar
cup Yogurt
2 tablespoons Mayonnaise
1 teaspoon Horseradish (jar)
1 tablespoon lemon juice
2 sprigs mint (leaves removed)
2 tablespoons Currants
How healthy are the main ingredients?
QuinoaalmondYogurtMayonnaiseHorseradishmint

Preparation steps

1.
Steam the beetroot for around 40 minutes.
2.
Rinse the quinoa in a sieve and then add to a pot of boiling salt water for around 10 minutes. Drain.
3.
Peel the beetroot and leave to cool.
4.
Dry roast the almonds and the fennel seeds in a hot pan. Dust with the icing sugar and allow to caramelise slightly. Remove from the pan and leave to cool, then chop.
5.
To make the dressing mix together the yogurt, mayonnaise, horseradish, lemon juice, salt and ground black pepper (and a little water if desired) and season to taste.
6.
Cut the beetroot into wedges, arrange on plates with the quinoa and sprinkle with the nut and seed mixture. Drizzle with the dressing and serve garnished with mint.
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