Quinoa Beet Salad with Miso-Tahini Dressing
If you prepare the quinoa (or have leftover quinoa) and the beets the day before, this salad is super quick to put together. Quinoa is a seed (not a grain) that is extremely high in protein, making it a very good choice for vegans and vegetarians. Beets are surprisingly soft and almost buttery when cooked. I love their sweet taste and I was once known for my beet addiction. Thankfully, they promote optimum health and are very low in calories. Their deep colored flesh make them a nice (visual) addition to many meals. Plus, beets help fight cancer!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegan
quinoa
vegetarian
vegan
beets
tahini
miso
american
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups water
- 1 cup quinoa
- 1 can chick peas (garbanzo beans) rinsed and drained
- 5 beets sliced, cooked (or 6)
- 2 green onions minced
- 1 tablespoon fresh parsley cilantro or mint, chopped
- sesame seeds for garnish
- miso-tahini dressing :
- 1/4 cup tahini
- 1 tablespoon miso
- 3 tablespoons fresh lemon juice
- lemon zest
- 2 tablespoons hot water
- 1 pinch of cayenne pepper
- Carbohydrate 75.9373400295693 g
- Cholesterol 0 mg
- Fat 13.0802728481295 g
- Fiber 13.3419211582727 g
- Protein 18.0043230905625 g
- Saturated Fat 1.72122391761341 g
- Serving Size 1 1 Serving (350g)
- Sodium 551.153520583977 mg
- Sugar 62.5954188712966 g
- Trans Fat 0.956303966028977 g
- Calories 480 calories
Place unpeeled beets in medium saucepan, cover with water and add a pinch of salt. Bring to a boil over high heat. Reduce heat and simmer until beets are tender, about 30 minutes depending on the size of your beets. Allow the beets to cool, rinse and peel. While the beets are cooking, rinse the quinoa and cook according to package directions (1 cup quinoa for 2 cups water, simmer for about 15-20 minutes). To make the dressing : mix all ingredients in a small bowl and whisk until the consistency resembles a liquid paste. Toss the cooked quinoa, beets, garbanzo beans and green onions in a large bowl, drizzle with half the dressing, top with fresh parsley and sesame seeds. Serve remaining dressing on the side.
