Quinoa Beet Salad - Vegetarian Lunch Version
This vegetarian version of our chilled Quinoa Beet Salad boasts a cornucopia of delightful vegetables, chickpeas and classic balsamic vinegar and olive oil. Bright and filling, this salad is quite the healthy lunch to keep you on the go.
Ingredients
- 2 ½ cups rinse, drain, and cook Quinoa
- 1 ½ cups drain Garbanzo Beans (Chick Peas), Canned
- 3 cups cook, peel, and dice Beet
- 1 cup Green Beans, Cut, Frozen
- ⅔ cups grate Carrot
- ½ cups Corn, Frozen
- 1 cup dice Green Onion (Scallion)
- 2 tablespoons chop Basil, Fresh
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Olive Oil
- ½ tablespoons Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine quinoa, chickpeas, beets, green beans, carrots, corn, green onion and basil. Set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, combine quinoa, chickpeas, beets, green beans, carrots, corn, green onion and basil. Set aside.
- In a bowl, whisk together balsamic vinegar, olive oil, lemon juice, salt and pepper.
- Pour dressing over beet salad and stir to combine.