Quinoa Beet Salad with Miso-Tahini Dressing
This nutritious and flavorful salad featuring the vibrant colors of beets, the earthy flavor of quinoa, and a creamy Miso-Tahini dressing is perfect for a healthy and wholesome meal.
- 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 a 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.
Step-by-step
