
Plant-based beet + quinoa salad & veggie kebobs
Ingredients
Water
3 cup(s)
Table salt
1 tsp(s)
TruRoots Organic sprouted quinoa
1½ cup(s), dry
Crisco Vegetable Oil
1 tbsp(s)
Uncooked onion(s)
1 medium, diced
Garlic clove(s)
2 clove(s), medium, finely minced
Ground cumin
1 tsp(s)
Ground cinnamon
1 tsp(s)
Fresh lemon juice
¼ cup(s)
Olive oil
¼ cup(s)
Fresh parsley
½ cup(s), chopped
Fresh mint leaves
½ cup(s), chopped
Bick's Pickled whole baby beets
30 piece(s)
Feta cheese
¾ cup(s), crumbled*
Almonds
¼ cup(s), sliced, toasted
Table salt
1 pinch, or to taste
Black pepper
1 pinch, or to taste
Bick's Mini Crunch'ems Dill pickles
2 item(s)
Bick's Pickled mild banana pepper chunks
2 piece(s)
Bick's Pickled sour cocktail onions
2 piece(s)
Bick's Pickled whole baby beets
1 piece(s)
Yves Veggie Cuisine Kale & quinoa bites
1 piece(s)