Colorful Quinoa and Pecan Salad
Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Ingredients
Salad
- 3 cups cooked tricolor quinoa*, as directed on package
- 2 cups seedless cucumber, diced with skin
- 1 cup mango, diced
- 1 cup cooked beets**, sliced and divided
- 1/2 cup pecans, chopped
- 3 tbsp hemp seeds
Dressing
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1/4 tsp sea salt
- 1 garlic clove, minced, or 1/4 tsp garlic powder
- 2 tbsp cilantro
Instructions
- In a large bowl, combine cooked quinoa, cucumber, mango, ½ cup beets, pecans, and hemp seeds. Mix well, top with the remaining beets, and set aside.
- In a small bowl, whisk together the olive oil, lime juice, sea salt, minced garlic or garlic powder, and cilantro. Mix until emulsified.
- Drizzle dressing over the salad and serve.
Notes
Nutrient Analysis:
Serving size: 1 cup Calories: 240 calories, Fat: 15 grams, Saturated fat: 1.5 grams,Carbohydrates: 23 grams, Sugar: 6 grams, Sodium: 95 milligrams, Fiber: 4 grams,Protein: 5.5 grams, Cholesterol: 0 milligrams
*Freezing quinoa: Freeze either in freezer safe airtight bags, containers, or glass containers. If freezing in freezer safe bags, lay the quinoa down flat. Label and date the bag. For the best flavor, quinoa can be frozen for one month. Defrost in the refrigerator overnight.
**For beets: Place 2 inches of water on the bottom of a saucepan and bring to a boil. Place beets in the steamer basket and add the basket to the pot, cover and steam for 15 minutes. Beets are cooked when you can easily glide a fork into to the center.