Quinoa, Beet Salad with Pecans - Recipe book - Nutrition - Connect Community

Quinoa, Beet Salad with Pecans

Ingredients: Makes 16 servings

Salad and Salad Dressings

2 ½ cup Quinoa, cooked
1 cup Steamed Fresh Beets
1 cup Grated Carrots
½ cup Raisins
3/4 cup Dried Cranberries
3/8 cup Olive Oil or Canola Oil
3/4 cup Balsamic Vinegar
3/4 cup Chopped Pecans

Directions:

Prepare Quinoa according to package directions recipe, set aside and let cool.
To prepare steamed beets, clean, peel, and dice beets into ½ inch cubes. Steam diced beets until tender (approximately 30 minutes). Chill and shred.
Toss together cooked quinoa, shredded beets, grated carrots, pecans, raisins and dried cranberries.
Blend oil and balsamic vinegar and toss with quinoa mixture.

Serving size:

1/2 Cup; Makes: 16 servings

Nutrition information:

Per 1/2-cup serving: kcal 158; protein 2g; fat 9.5g; carb 17g; sodium 10mg; fiber 2g;

Recipe Source:
Recipe provided by FLIK Hospitality Group

Blue Cross and Blue Shield of Oklahoma, a Division of Health Care Service Corporation,
a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association

Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Oklahoma.

File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe^® Reader^® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.

You are leaving this website/app ("site"). This new site may be offered by a vendor or an independent third party. The site may also contain non-Medicare related information. Some sites may require you to agree to their terms of use and privacy policy.