Recipe
Beet, Carrot and Cabbage Salad with Quinoa and Sunflower Seeds
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 |
1⁄4 | head red cabbage, grated |
1⁄4 | 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