Plant-based beet + quinoa salad & veggie kebobs
9
Points®
Total time: 1 hr 20 min • Prep: 1 hr • Cook: 20 min • Serves: 11 • Difficulty: Easy
This recipe is brought to you by our friends at Smucker's Canada
Ingredients
Water
3 cup(s)
Table salt
1 tsp(s)
TruRoots Organic sprouted quinoa
1½ cup(s), dry
Crisco Vegetable Oil
1 tbsp(s)
Onion
1 medium, diced
Garlic
2 clove(s), large, finely minced
Ground cumin
1 tsp(s)
Ground cinnamon
1 tsp(s)
Fresh lemon juice
¼ cup(s)
Olive oil
¼ pound(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(es), or to taste
Black pepper
1 pinch(es), 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)
Instructions
1
Bring water and salt to a boil in medium saucepan. Add quinoa, return to the boil, reduce heat and simmer uncovered 10-15 minutes until liquid is absorbed.
2
Remove from heat, cover and let steam until fluffy, about 10 minutes. Cool to room temperature.
3
Meanwhile, heat oil in small pan over medium heat. Add onion, garlic, cumin and cinnamon and cook until soft, about 5 minutes.
4
Cool. Combine lemon juice and olive oil in small bowl. Add herbs and toss with cooled quinoa, beets, cheese and sliced almonds. Season with salt and pepper.
5
For vegetable kebabs: Thread mini crunch’ems, mild banana pepper chunks, sour cocktail onions, whole baby beets, and quinoa balls on wooden skewer. Grill over high heat until warm. Serve over quinoa salad.
6
Serving size: 1/2 cup (125mL) salad and 2 veggie kabobs
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