Recipe from Marlena Izdebska
Vegan Delicacy

Beet Apple Quinoa Salad

with Pomegranate Vinaigrette
5
Average: 5 (4 votes)
(4 votes)
Beet Apple Quinoa Salad

Beet Apple Quinoa Salad - Photo: Marlena Izdebska

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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in

Healthy, because

Even smarter

This veggie salad is packed with protein from the quinoa and antioxidants from the beets.

If you're not vegan, goat cheese pares wonderfully in this recipe and packs it with protein.

Ingredients

for
4
Ingredients
7 ounces Quinoa
2 raw Beets (peeled and grated)
1 Apple (peeled and grated)
½ pomegranate
1 handful cilantro (chopped)
1 Red onion (peeled and finely chopped)
1 Red Bell pepper (diced)
2 tablespoons white wine vinegar
1 tablespoon Pomegranate Syrup
1 tablespoon olive oil
salt (to taste)
Black pepper (to taste)
2 tablespoons Hemp seeds
How healthy are the main ingredients?
Quinoaolive oilApplepomegranateonionsalt

Preparation steps

1.

Rinse the quinoa and cook in 16 ounces of boiling salted water according to the instructions on the packet. Set aside to cool.

2.

Wash peel and grate the beet and apple

3.

Halve the pomegranate, break it into large pieces, and remove the seeds. Wash and chop the cilantro.

4.

Peel the onion and finely chop. Wash the red pepper and finely chop.

5.

In a large salad bowl whisk together the vinegar, pomegranate syrup, olive oil, salt, and pepper. Add all of the remaining ingredients and gently toss until well combined.
Serve chilled or room temperature.

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