Beet-and-Quinoa Salad

Name: Beet-and-Quinoa Salad
Total time: 1 h 25 min
Yield: 4
Ingredients: 2 medium beets, scrubbed; 1 cup cooked quinoa; 2 large carrots, shredded; 1/2 cup golden raisins; 3 tablespoons extra-virgin olive oil; Flaky sea salt; Pepper

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This insanely easy salad from Julie Pointer Adams, author of the book Wabi-Sabi Welcome, is all about the beets. Double the recipe and make enough to last for the week—the beets hold up nicely and the plump raisins absorb the olive oil, making for a delicious, no-fuss work lunch. Slideshow: More Beet Recipes

By Julie Pointer Adams

May 2017

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Credit: © Abby Hocking

Recipe Summary

active:

20 mins

total:

1 hr 25 mins

Yield:

Ingredients

2 medium beets, scrubbed
1 cup cooked quinoa
2 large carrots, shredded
1/2 cup golden raisins
3 tablespoons extra-virgin olive oil
Flaky sea salt
Pepper

Directions

Step 1
In a medium saucepan, cover the beets with water. Simmer over moderate heat, partially covered, until tender, 1 hour. Let cool, then peel and cut into 1/2-inch pieces. In a large bowl, toss the beets with the quinoa, carrots, raisins and olive oil. Season with salt and pepper; serve.

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Beet-and-Quinoa Salad

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Beet-and-Quinoa Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Beet-and-Quinoa Salad