The Forked Spoon · by Jessica Randhawa★ 4.9 (30)
Quinoa Beet Salad Recipe
NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 22%
CARBS 46G39% OF CAL
13G FIBER9G ADDED8G INTRINSIC16G OTHER17G TOTAL SUGAR
FAT 29G56% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of quinoa, roasted beets, edamame, and fresh vegetables dressed with a honey-Dijon vinaigrette. Packed with nutrients and crunchy texture.
mainamericansalad⚙️ food processor🍲 stockpotdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1/2 cup uncooked quinoa (cooked according to package instructions)
- 1 cup frozen edamame
- 4 carrots (julienned)
- 8 oz. peeled and cooked beets (chopped (I always buy these to save myself loads of time))
- 6 ounces baby spinach (roughly chopped)
- 1/3 cup shelled pistachios
- 2 avocado (cubed)
- 1/4 cup apple cider vinegar
- 1 tablespoon cilantro
- 1 tablespoon mint
- 2 tablespoon olive oil
- 3 tablespoon lime juice
- 2 cloves garlic (minced)
- 2 tablespoon honey
- 1 teaspoon dijon mustard
- salt + pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 24%·PRO 22%
CARBS 46G39% OF CAL
13G FIBER9G ADDED8G INTRINSIC16G OTHER17G TOTAL SUGAR
FAT 29G56% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 338mg
- Total sugar
- 17g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1323mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.