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July 7, 2020 Gluten-Free

Quinoa, Berry, Beet & Avocado Salad

quinoa, blackberries, raspberries, red beets and avocado with honey-lime vinaigrette

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Prep Time: 35 minutes minutes
Cook Time: 15 minutes minutes
Course: Salad
Servings: 4 (click to scale)

Ingredients

  • 1 cup red quinoa cooked
  • 1 each red beets
  • 1 tsp canola oil
  • 1 tsp honey
  • 1 Tbsp fresh lime juice
  • 2-1/2 Tbsp extra virgin olive oil
  • 2 cup beet greens
  • 2 cup baby kale
  • 4 cup baby arugula
  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
  • 1 each avocados quartered
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Instructions

  • Prepare red quinoa according to package. Drain, and cool completely. Set aside.
  • Preheat oven to 350F. Rub the outside of beet with canola oil and roast with beet skin on for 30-45 minutes. Remove from oven and allow to cool enough to handle. Peel the skin and slice.
  • Combine honey, lime juice and olive oil for vinaigrette.
  • Wash, dry and roughly chop the beet greens and kale. Combine the arugula, beet greens and kale.
  • Place arugula and kale mixture in each bowl. Top with quinoa, avocado, beet, and second berries. Drizzle with vinaigrette.

Nutrition

Calories: 220kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 60mg | Fiber: 7g | Sugar: 7g
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Categories: Gluten-Free

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