Golden Beet Quinoa Bowl with Mint
Tri-coloured quinoa, raw golden beets and chopped mint tossed with Hellmann’s® Balsamic Vinaigrette. Topped with microgreens, pickled cucumber, feta, toasted pistachios and shaved lemon.
Ingredients
Prepare Salad
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Hellmann's Balsamic Vinaigrette 30 ml
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Quinoa, cooked 250 ml
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Beet, golden, raw, grated 125 ml
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Mint, rough chopped 15 ml
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Micro greens 65 ml
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Feta cheese, crumbled 30 g
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Pickled Cucumber, see related recipe 30 ml
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Pistachio, toasted 65 ml
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Lemon, rind on, shaved on a mandolin, quartered
Prepare Pickled Cucumber
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Garlic clove 2 each
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Bay leaf 1 ea
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Distilled white vinegar 750 ml
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Water
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Salt 15 ml
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Sugar 125 ml
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Black Pepper 15 ml
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Crushed red pepper 1 ml
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Cucumber, sliced 250 ml
Preparation
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Prepare Salad
Toss together the first four ingredients and top with remaining ingredients. -
Prepare Pickled Cucumber
Combine the first eight ingredients and bring to a simmer on medium heat. Once at a simmer, add the cucumber and pull of the heat and let cool to room temperature. -
Nutritionals
Per Serving: Calories 560, Fat 28g, Sat Fat 7g, Trans Fat 0g, Cholesterol 25mg, Sodium 770mg, Carbohydrate 61g, Fiber 11g, Sugars 15g, Protein 20g
Gluten Free