Beet and Walnut Quinoa Salad

Recipe

Salad
Beet and Walnut Quinoa Salad

Primary Media

Plate of beet and walnut quinoa salad

User Rating

3.44 out of 5 stars
Rate it:
18 ratings

Recipe Data

4
Servings
15min
Prep
30min
Total

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Description

You can make homemade balsamic vinaigrette by mixing 3 tablespoons of olive oil with 1 tablespoon of balsamic vinegar. Season to taste with salt and pepper. It's really that simple.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
½ c. red quinoa
1 c. water
⅛ tsp. Hy-Vee salt
1 ½ c. chopped cooked beets (about 8 ounces cooked beets)
8 baby carrots, sliced on the bias
1 (2 oz) package Hy-Vee walnut pieces
¼ c. Hy-Vee frozen peas, prepared according to package directions
2 green onions, sliced
4 tbsp. light balsamic vinaigrette, divided

Directions

  1. Prepare quinoa using 1 cup water and 1/8 teaspoon salt as directed; cool. Stir in beets, baby carrots, walnuts, peas and green onions. Cover and chill at least 2 hours. Drizzle 1 tablespoon light balsamic vinaigrette over each serving.

Nutrition facts

Servings

240 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Total Carbohydrates: 27g
  • Protein: 6g

Daily Values

0%
Vitamin A 60%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Health 2013.