The Performance-Boosting Salad – Roasted Beet Quinoa Salad

The Performance-Boosting Salad

Roasted Beet Quinoa Salad

Salad:

  • 1 pound medium red beets, ends trimmed
  • 2 cups cooked quinoa
  • 1 cup canned chickpeas, rinsed and drained
  • 2 carrots, peeled and shredded
  • 2 apples, cored and thinly sliced
  • 4 cups baby spinach

Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • Juice of 1 orange
  • 1 shallot, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Garnish:

  • 2 ounces feta cheese, diced
  • 4 tablespoons chopped walnuts
  1. Preheat oven to 400 degrees. Individually wrap beets in aluminum foil and bake until easily pierced with a knife, about 45 minutes. Unwrap, let cool, peel and slice thin. (Wear plastic gloves when working with beets if desired.)
  2. In a large bowl, combine beets, quinoa, chickpeas, carrots and apples.
  3. Whisk together all dressing ingredients, then toss beets mixture.
  4. Place spinach in serving bowls and top with beet salad. Garnish with cheese and walnuts.
  • 443 calories
  • 14 grams protein
  • 57 grams carbs
  • 20 grams fat

QuinoaBeetSalad_web

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