Fit Pantry - a Fit Foodie's thoughts, tips and recipe

Monday, March 23, 2015

Citrusy Quinoa Salad with Beets and Pecans

I got the idea from the quinoa salad at Menducino Farms. The result is close enough :)  I simplify the ingredients with what I readily have at home.  I didn't mix in the arugula, so I can store it longer in the fridge, and just adding the greens upon serving - in my case, most likely be spinach. Again, readily available at home. I didn't add raisins in my first batch to cut back on the sweetness (which I think already enough), also considering I am doing food prep for 21 Day Fix Challenge. What's nice about having raisins in the salad is the added texture and burst of flavor. So if you are serving this in a party, then by all means, add in the raisins and the arugula.

Citrusy Quinoa Salad with Beets and Pecans

3 cups cooked quinoa
2 small (or 1 medium) beets boiled and cut to small cubes
1 large orange, skinned and cut to small cubes
1 large apple, cored and cut to small cubes - for color, I use green golden delicious
1 cup chopped pecans (or almonds)
1 large lemon juice
3 tbs balsamic vinegar (or to taste)
Pinch of seasalt or himalayan salt

Optional: fresh basil leaves chopped small
Optional: 1/2 cup raisins
Optional: a handful of arugula

All cooked ingredients should be cold or at least room temperature before tossing them together.
Serve over salad (arugula or herby salad is best) or as sides to your protein.

Notes: Changing the Apple to other fruits, like peach or nectarine, will create a different refreshing experience. EXPERIMENT and tell me how yours turn out :)

Fluff the quinoa and let it cool.

Boil the beets, and let it cool before cutting.

Mix all of the ingredients and toss.