lowfatlowcarb.com
lflcrecipes
lowfatlowcarbSmashed Beetroot with Quinoa Salad
60 min.
4 serv.
We love a salad that is satisfying and will keep us energized for the entire day. Plus, beets are excellent for boosting health. High in antioxidants and fiber, this salad is a great way to keep your body feeling great.
CALORIES: 360
INGREDIENTS
If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
1 Cup Quinoa, uncooked
2 Beetroot, peeled and diced
1 Cup Coriander, torn
1/2 White onion, thinly sliced
2 Lime juice, or to taste
1/4 Cup Extra virgin olive oil
1 avocado, thickly sliced
Nutritional Info
DIRECTIONS
step #1
- Simply wash the roots (with skin intact) before and placing on a baking sheet. Roast at 400ºF until easily pierced with a fork, 45 minutes to an hour. Once cool, peel away the skin and diced.
step #2
- Meanwhile, cook quinoa in a large saucepan of boiling water (9 - 12 minutes). Drain well in a sieve, fluffing quinoa occasionally with a fork to help it cool and dry (10 - 12 minutes), then transfer to a bowl.
step #3
- Once beetroots are ready, smashed them and add a pinch of salt.
step #4
- Then add to quinoa along with coriander and onion.
step #5
- Whisk lime juice and olive oil in a bowl, drizzle onto salad, season to taste and toss to combine.
step #6
- Serve salad topped with sliced avocado.
step #7
- Ready to serve!
Did you know?
Consuming beetroot juice significantly improves athletic performance by 2.8 percent and studies show that beetroot, and other forms of dietary nitrate, can extend your time to exhaustion during high intensity sports.
