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Golden Beet Quinoa Bowl with Mint
;Resize=(500,330))
PREP
15mins
COOK
0mins
SERVES
4 people
Quinoa, golden beets and chopped mint are topped with refreshing pickled cucumber for a burst of refreshing flavor.
INGREDIENTS
- 1 medium cucumber, very thinly sliced
- 1/4 cup (60 mL) Hellmann's® Classic Caesar Dressing or Hellmann's® Sesame Thai Vinaigrette Dressing
- 8 cups (2 L) mixed baby greens or micro greens
- 2 cups (500 mL) cooked quinoa
- 8 ounces (225 g) golden beets, peeled, cooked and cut into thin sticks
- 1/3 cup (75 mL) torn fresh mint leaves or basil leaves
- 1/3 cup (75 mL) coarsely chopped pistachios or or walnuts
METHOD
-
Toss cucumbers with 1/4 cup Dressing in medium bowl. Let stand at room temperature, tossing occasionally, 30 minutes.
-
Combine greens, quinoa, beets, mint and pistachios in large bowl. Top with cucumbers. If desired, drizzle with additional Dressing; sprinkle, if desired, with crumbled feta cheese.
WHAT TO MAKE NEXT
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;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))
;Resize=(500,330))