Beet, Carrot and Cabbage Salad with Quinoa and Sunflower Seeds

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.

Jul 18, 2024