Anti-inflammatory Carrot and Beet Quinoa Salad

13 10 387
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Anti-inflammatory Carrot and Beet Quinoa Salad
Health Highlights
Anti-inflammatory salad that can be served on its own for lunch or as a side.

Ingredients


3 cup Quinoa, cooked (or 1 1/2 cup dry, cooled)
1/3 cup Extra virgin olive oil (dressing)
2 fruit Lime (juiced; dressing)
2 clove(s) Garlic (minced; dressing)
1 tsp Cumin (dressing)
1/4 tsp Turmeric, powder (dressing)
1/2 tsp Cayenne pepper (dressing)
1 tsp Salt and pepper (dressing)
1 medium pepper(s) Red bell pepper (chopped)
2 medium Carrots (diced)
2 beet(s) Beets, boiled, drained (chopped)
1/2 cup Cilantro (coriander) (chopped)
2 cup Lettuce, spring mix (mesclun) (optional)

Instructions


  1. Cooked quinoa as per package instructions.
  2. Meanwhile, chop the vegetables and prepare the dressing. Mix olive oil, lime juice, garlic, cumin, turmeric, cayenne, and salt and pepper in a jar.
  3. Once the quinoa has had time to cool, add to a large bowl.
  4. Add the bell pepper, carrots, beets, cilantro, and lettuce mix (optional) to the bowl of quinoa. 
  5. Add as much of the dressing as you like and toss to combine. 
  6. Allow salad to soak all the flavors for 5-10 minutes before serving.

Notes:

Quick Tips:

For quick prep have quinoa ready ahead of time. To save time, purchase vacuum-packed boiled beets, or canned.

Storage:

Store dressing in an airtight container in the fridge for up to 7 days.

You can also store the salad in a sealed container for 3 days. If you're planning for leftovers, don't add mixed greens until right before serving so they don't get soggy.



Nutritional Highlights:

Quinoa is a wonderful gluten-free and low glycemic seed that is a complete protein, as it contains all essential amino acids. It's also high in fiber, magnesium, folate, zinc, and iron.

Beets help with oxygen uptake, blood pressure reduction, and athletic performance. They also have antioxidant and anti-inflammatory properties and are a top heart-healthy food.


Nutrition Facts

Per Portion

Calories 387
Calories from fat 190
Calories from saturated fat 25.9
Total Fat 21.1 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 14.0 g
Cholesterol 0
Sodium 406 mg
Potassium 671 mg
Total Carbohydrate 45 g
Dietary Fiber 8.0 g
Sugars 8.5 g
Protein 8.4 g

Dietary servings

Per Portion


Fruit 0.5
Grain 2.1
Vegetables 2.2

Energy sources


Pygal42%465.1959654669345173.9831027942538549%303.6833322786007238.31083845761399%356.2282719430983110.5312635042484142%49%9%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad
Side




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