Beet Quinoa Salad
A beet quinoa salad with red cabbage is a vibrant, nutrient-packed dish that combines earthy beets, fluffy quinoa, and crunchy red cabbage for a perfect blend of textures and flavors. This salad is not only visually stunning with its rich colors but also loaded with antioxidants, fiber, and protein, making it a great choice for a light yet satisfying meal.
Ingredients
- 1 cup cooked quinoa
- 1 large beet or 2 small ones
- 8 ounces of shredded red cabbage
- 1/2 cup sweet yellow corn
- 1/4 of a red onion
- 1-2 lemon juices
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt (adjust to taste)
Instructions
- 1
Cook the quinoa: Rinse ½ cup of uncooked quinoa and place it in a pot with 1 cup of water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for about 10–15 minutes until the water is absorbed.
- 2
Roast the beets: Trim the stems from both ends, wash the beets thoroughly, and wrap them in foil. Place them on a baking sheet and bake in a preheated 350°F oven (or toaster oven) for 1 to 1.5 hours until tender.
- 3
Once the beets have cooled, rinse them under running water to remove the skin, then chop them into small cubes.
- 4
Assemble the salad: In a large bowl, combine the chopped beets, shredded red cabbage, corn, and onions. Drizzle with olive oil and lemon juice, season with salt, and mix well.
Cook it from the original
This recipe comes from palestineinadish.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on palestineinadish.com