Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Chioggia Beet Arugula and Quinoa Salad [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This Chioggia beet salad is fresh and playful. Arugula, beets, quinoa, and pomegranates are tossed in olive oil and pomegranate syrup dressing for a light and fruity taste. This sweet and colorful salad is a lovely Spring lunch addition.

Chioggia Beet Arugula and Quinoa Salad [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2-3

Ingredients

For the Salad:

  • 4 small Chioggia beets
  • 3 cups arugula, washed
  • 1 1/2 cups cooked quinoa
  • 2 cups pomegranate

For the Dressing:

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon, plus 1 teaspoon pomegranate syrup
  • 1/4 teaspoon sea salt
  • Fresh ground pepper, to taste

Preparation

  1. Rinse the quinoa and bring 2 cups of water to a boil. Add the quinoa, reduce the heat, and allow the quinoa to simmer for 20 minutes until the quinoa is tender and fluffy.
  2. While the quinoa is cooking, wash and peel the beets and slice thinly with a mandolin. Toss the beets with the pomegranate and arugula. Prepare the dressing by whisking the olive oil, pomegranate syrup, salt, and pepper together.
  3. When the quinoa is done, allow the quinoa to cool. Once cool, add the quinoa to the salad and toss with the pomegranate dressing.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Unique flavor combos for adventurous cooks. Genevieve Yam is the author of Gratitude and Greens.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

King Oyster Scallops With Lemon Cashew Cream Sauce [Vegan, Gluten-Free]

Matcha Zebra Cheesecake [Vegan, Grain-Free]

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Apple Spice Rolls [Vegan]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Chioggia Beet Arugula and Quinoa Salad [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX