Quinoa Beet Salad

Something Extra
Summer 2014

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Explore the different flavors of Summer with recipes from our latest edition of Something Extra!


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Quinoa Beet Salad
Quinoa Beet Salad
3 tbsp. extra virgin olive oil
2 tbsp. lemon juice
1 tsp. sugar
2 (4.2-oz.) containers Full Circle Organic Ready to Eat Quinoa Bowl
2 small green onions, thinly sliced
1 (6.5 oz.) container Love Beets Infused with White Wine and Balsamic Vinegars, cut into small cubes
1 3-oz.) package Melissa’s Kale Sprouts, thinly sliced
4 large heirloom tomatoes
Crumbled chèvre (goat cheese)
Toasted, chopped walnuts

Add a bit of the juices from the beet package for extra color and flavor.

Prep: 15 minutes, Serves: 4

1. Stir together all ingredients except tomatoes, chèvre and walnuts in a medium bowl.

2. Cut the top off each tomato and scoop out seeds. Spoon salad into tomatoes, piling any excess on the plate. Sprinkle with cheese and walnuts.

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