Serves: 6 |
Prep Time: 10 minutes |
Cook Time: 15 minutes
Ingredients
- 1 1/2 cups Eden Quinoa, washed and drained
- 2 1/4 cups water
- 1 pinch Eden Sea Salt
- 1 cup cooked diced beets
- 1/2 cup fresh parsley, packed and finely minced
- 1/2 cup scallions, chopped
- 2 1/2 Tbsp Eden Extra Virgin Olive Oil
- 1/4 cup lemon juice, freshly squeezed, or to taste
- 3 cups baby salad greens, for garnish
- 1 medium carrot, julienned, for garnish
Directions
Place quinoa, water and salt in a saucepan and cook as package directs. Remove, fluff up the quinoa, stir in the beets until all the grains turn scarlet. Stir in the parsley, scallions, olive oil and lemon juice. Serve on a bed of salad greens surrounded with carrot sticks. May be served warm, room temperature or chilled. Additional lemon juice and Eden Sea Salt may be added, if desired.
Nutritional Information
Per serving - 247 calories, 8 g fat (30% calories from fat), 6 g protein, 37 g carbohydrate, 6 g fiber, 0 mg cholesterol, 54 mg sodium