Sunday, September 15, 2013

Raspberry Quinoa Salad with Beets

I love beets. They are naturally sweet and are one of my favorite toppings for salads. With their dark color it is not surprising that they are full of phytochemicals and antioxidants for detoxing properties. Beets are wonderful when roasted or baked though that takes about 45 minutes. You can save time by steaming them (ready in 15 minutes and just as good) or grate them onto salads raw!

Don't let the preparation process stop you from enjoying these healthy vegetables. I have found the easiest way to peel them is by using a vegetable peeler and wearing kitchen gloves (so you don't dye your hands purple). If you don't have gloves, rub lemon juice on your hands afterward and follow with soap/water.

Nutrition breakdown for beets: 1 cup of beets is only 58 calories, 13 g carbohydrate, and 4 g of fiber!

This quinoa recipe is super quick and easy, a perfect mixture of summer and fall flavors. It is wonderful on its own as a side dish, or can be a topping for an entree salad!

Raspberry Quinoa Salad with Beets 
Serves 6

1 cup quinoa, rinsed
2 cups water
2 cups fresh beets, peeled and quartered
1/2 cup fresh parsley, chopped
1/2 cup fresh scallions, chopped
2 Tbsp olive oil
1/4 cup raspberry vinegar
salt and pepper, to taste

1. Place quinoa and water in a covered saucepan. Bring to a boil, reduce heat and simmer for 12-15 minutes. Set aside.
2. Meanwhile, steam the beets in 1 inch of water in a covered saucepan over medium heat for 15 minutes.
3. Mix the olive oil and vinegar together in a small bowl. Stir into the quinoa
4. Mix scallions, parsley, and beets into the quinoa. Serve warm or cold.

Nutrition Facts: 3/4 cup
170 calories, 7 g fat (1 g saturated), 23 g carbohydrates, 4 g fiber, 5 g protein, 50 mg sodium


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