Quinoa, Beet Salad with Pecans

BCBSOK Connect Team — Fri, 27 Oct 2023 21:43:23 GMT

Current Revision posted to Recipe book by BCBSOK Connect Team on 10/27/2023 9:43:23 PM

Ingredients: Makes 16 servings

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

Tags: High blood pressure - Sodium Conscious, Salad and Salad Dressings, Heart Disease - Heart Conscious, Vegetarian, General Healthy - Health Conscious, American, Diabetes/prediabetes - Carb Conscious, Recipe Book, Side Dishes