Name: Beet, Carrot and Cabbage Salad with Quinoa and Sunflower Seeds
Yield: 2 servings
Ingredients: 2 medium beets, grated; 2 carrots, grated; ¼ head red cabbage, grated; ¼ cup salted sunflower seeds; 1 cup cooked and crisped* quinoa; Arugula or other greens

Serves: 2 servings

Ingredients: 6

A colorful and nutritious salad featuring shredded beets, carrots, and cabbage, combined with crispy quinoa and salted sunflower seeds, served on a bed of greens and dressed with your favorite vinaigrette.

Ingredients

2	medium beets, grated
2	carrots, grated
¼	head red cabbage, grated
¼	cup salted sunflower seeds
1	cup cooked and crisped* quinoa
	arugula or other greens

Instructions

1.	Prepare the ingredients by trimming, peeling, and grating the beets and carrots using the largest holes on a box grater. Repeat the grating process with the red cabbage. Arrange the shredded vegetables, salted sunflower seeds, and cooked crispy quinoa on a bed of arugula or other greens. Serve the salad with a drizzle of balsamic vinaigrette or your preferred dressing.
2.	For the crispy quinoa, add the cooked quinoa to a hot pan over medium-high heat, coated with olive oil. Saute the quinoa until it becomes crisp around the edges.

Published on Jul 18, 2024 by Luminița