Roasted Beet, Baby Spinach, and Toasted Quinoa Salad (gluten Free) Recipe | Yummly
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Roasted Beet, Baby Spinach, and Toasted Quinoa Salad (gluten free)

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11Ingredients
10Minutes
270Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 4 red beets (medium sized, about 1 bunch, washed, stems remove and ends trimmed)
  • 3/4 cup red quinoa
  • 2 teaspoons coconut oil (grapeseed or melted)
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • 1/4 cup chopped pecans (roughly)
  • 2 tablespoons walnut (hazelnut, or extra-virgin olive oil)
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon shallots (chopped)
  • 5 cups baby spinach (about 5 oz.)
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    NutritionView More

    270Calories
    Sodium27% DV640mg
    Fat18% DV12g
    Protein18% DV9g
    Carbs12% DV36g
    Fiber24% DV6g
    Calories270Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium730mg21%
    Protein9g18%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber6g24%
    Sugars9g18%
    Vitamin A70%
    Vitamin C25%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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