• Quinoa Salad with Roasted Beets, Feta and Yogurt

Quinoa Salad with Roasted Beets, Feta and Yogurt

110 16 servings, 1/2 cup (125 mL) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
1
hr.
50
min.
Servings

16 servings, 1/2 cup (125 mL) each

Need a stellar quinoa salad? Try our Quinoa Salad with Roasted Beets, Feta and Yogurt. You'll find it to be the perfect salad to serve at your next potluck supper or casual dinner.

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What You Need

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Make It

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  • Bring water and quinoa to boil in saucepan on high heat; cover. Simmer on medium-low heat 15 min. or until quinoa is tender and water is absorbed. Remove from heat; let stand 5 min. Meanwhile, cut beets into 1/2-inch-thick wedges.
  • Spoon quinoa into large bowl; fluff with fork. Add beets, cheese and dressing; mix lightly.
  • Top with remaining ingredients.

Make Ahead

The quinoa can be cooked in advance. Cool, then refrigerate up to 24 hours before using as directed.

How to Roast the Cut Peeled Beets

Spread beet halves onto parchment-covered rimmed baking sheet. Bake in 425┬║ F oven 50 min. or until tender, turning after 30 min. Cool, then cut into wedges and use as directed.

Servings

  • 16 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 16 servings, 1/2 cup (125 mL) each
AMOUNT PER SERVING
Calories 90
% Daily Value
Total fat 4g
Saturated fat 1g
Cholesterol 5mg
Sodium 115mg
Carbohydrate 10g
Dietary fibre 2g
Sugars 2g
Protein 4g
   
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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