Crunchy Beet, Goat Cheese & Quinoa Salad

DETAILS:

  • 15 minutes prep-time
  • 15 minutes cook-time
  • Makes 3-4 servings

DIETS & ALLERGENS

Dairy Free, Gluten Free, Lacto-ovo-vegetarian, Paleo Friendly, Pescatarian, Soy Free, Vegan, Vegetarian

Ingredients

Salad:

2 cups cooked quinoa

(cook in a batch and keep in the fridge to save time)

1 cup English cucumber

finely chopped

8 oz cooked beets

(you can use store-bought precooked beets)

1 cup chopped steamed green beans

(use frozen to shorten prep time)

0.50 cup fresh parsley

chopped

0.50 cup crumbled goat cheese
3 tablespoons roasted pumpkin seeds

Dressing:

3 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons dijon mustard
0.50 teaspoon salt
0.25 teaspoon paprika
1 large garlic clove

minced

0.50 teaspoon lemon zest
0.50 medium lemon

juiced

Instructions

STEP

1

Make the dressing. Add the olive oil, maple syrup, mustard, salt, paprika, garlic, lemon zest and lemon juice to a small bowl. Whisk to combine and set aside.

STEP

2

Make the salad. Add the quinoa, beets, cucumber, green beans, parsley, goat cheese and pumpkin seeds to a large bowl. Add the dressing and toss to combine.

STEP

3

Add fresh cracked pepper and serve.

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