one green planet
one green planet

A few months back I made a salad with arugula, beets, oranges, avocados and hazelnuts. The combination of beets and hazelnuts was so delicious that I decided to create a quinoa salad using some of the same flavors. The result is a salad that’s as delicious as it is pretty. And let’s not forget, this is a dish you can feel great about eating, because: Beets contain powerful phytonutrients called belatains. Hazelnuts serve up protein, vitamin E and “good fats”. Quinoa provides a complete protein, and is a good source of magnesium.

Quinoa and Beet Salad With Hazelnuts [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients You Need for Quinoa and Beet Salad With Hazelnuts [Vegan, Gluten-Free]

  • 1 cup quinoa
  • 1 1/2 cups water
  • 3/4 cup diced roasted beets
  • 1/3 cup chopped roasted hazelnuts (or substitute pistachios or almonds)
  • 1/4 cup sliced scallions
  • 1/4 cup minced fresh mint
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1/4 teaspoon salt

How to Prepare Quinoa and Beet Salad With Hazelnuts [Vegan, Gluten-Free]

  1. Place the quinoa and water in a medium saucepan.Bring to a boil, then reduce heat and simmer for about 12 minutes, until you see the rings separate from the kernels of quinoa and it’s tender-crunchy. Set aside and cool.
  2. Mix all ingredients together in a bowl. Eat.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Cathy Elton

See My Recipes

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came to this subject the hard way due to finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying, and adventurous. She shares her original recipes on her blog, What Would Cathy Eat?.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...