30 min · 1 serving · @Ana Negoita
Beet Salad with Quinoa and Spinach
Fluffy quinoa, sweet beetroot, baby spinach, pomegranate, raisins and toasted walnuts tossed in a lemony pomegranate dressing.
Nutrition per serving
- 390 kcal
- 8 g protein
- 41 g carbs
- 23 g fat
Ingredients
- 25 g quinoa, uncooked
- 60 g cooked beetroot, diced
- 25 g baby spinach
- 25 g pomegranate seeds
- 12 g walnuts, roughly chopped
- 10 g raisins
- 1 tbsp extra virgin olive oil
- ¾ tbsp lemon juice
- ¾ tsp pomegranate sauce (molasses)
- 1 pinch salt
- 1 pinch black pepper
Steps
- Rinse and cook the quinoa according to the packet, fluff with a fork and cool completely.
- Whisk the pomegranate sauce, olive oil, lemon juice, salt and pepper.
- Toast the walnuts in a dry pan for 2–3 minutes until golden.
- Combine the quinoa, spinach, beetroot, pomegranate seeds, raisins and walnuts in a bowl.
- Pour over the dressing and toss gently.
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