Quinoa and Beet Salad With Hazelnuts

A few months back I made a salad with arugula, beets, oranges, avocados and hazelnuts. The combination of beets and hazelnuts was so delicious that I decided to create a quinoa salad using some of the same flavors. The result is a salad that’s as delicious as it is pretty. And let’s not forget, this is a dish you can feel great about eating, because: Beets contain powerful phytonutrients called belatains. Hazelnuts serve up protein, vitamin E and “good fats”. Quinoa provides a complete protein, and is a good source of magnesium.

Quinoa and Beet Salad With Hazelnuts [Vegan, Gluten-Free]

Ingredients

• 1 cup quinoa
• 1 1/2 cups water
• 3/4 cup diced roasted beets
• 1/3 cup chopped roasted hazelnuts (or substitute pistachios or almonds)
• 1/4 cup sliced scallions
• 1/4 cup minced fresh mint
• 2 tablespoons extra virgin olive oil
• 2 tablespoons champagne vinegar or white wine vinegar
• 1/4 teaspoon salt

Preparation

1. Place the quinoa and water in a medium saucepan.Bring to a boil, then reduce heat and simmer for about 12 minutes, until you see the rings separate from the kernels of quinoa and it’s tender-crunchy. Set aside and cool.
2. Mix all ingredients together in a bowl. Eat.

https://www.onegreenplanet.org/vegan-recipe/quinoa-and-beet-salad-with-hazelnuts/