Golden Beet-Quinoa Salad
Ingredients
- 4 golden beets, trimmed
- 2 Tbsp olive oil
- 1½ cups quinoa
- 1 cup chopped pecans
- ¾ cup vegan olive oil vinaigrette
- 1½ Tbsp nutritional yeast
- 1 cup grape tomatoes, halved
- 1 cup sliced celery
- ¼ cup thinly sliced red onion
- 2 Tbsp chopped fresh chives
- ½ tsp salt
- 3 avocados, sliced
Instructions
- Preheat oven to 400°F. Scrub beets. Place beets on a sheet of foil; drizzle with oil. Wrap with foil, tightly sealing edges. Bake 50 to 60 minutes or until tender.
- Meanwhile, cook quinoa according to package directions; cool slightly. Toast nuts in a dry skillet over medium heat until fragrant.
- Unwrap beets; cool. Rub off skins. Cut beets into wedges. Whisk together vinaigrette and nutritional yeast in a large bowl. Add beets, quinoa, nuts, tomatoes, celery, onion, chives, and salt; gently toss. Top with avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
675
|
675
|
| Fat (g) | 52 | 52 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 12 | 12 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 430 | 430 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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