Quinoa, Roasted Beet and Pear and Pecan Salad with Balsamic Vinaigrette

This Quinoa, Roasted Beet and Pear and Pecan Salad with Balsamic Vinaigrette is a delicious and nutritious salad that is full of vitamins and minerals. It is easy to make and can be served at room temperature or chilled.

Cooking Equipment:

Saucepan Large bowl Small bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

30

Cuisine:

Mediterranean

Keywords:

Keywords:

Quinoa, Roasted Beet, Pear, Pecan, Balsamic Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 cup quinoa
2 beets, roasted and diced
1 pear, diced
1/4 cup pecans, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste

Cooking Instructions:

Cook the quinoa according to package instructions.
In a large bowl, combine the cooked quinoa, roasted beets, diced pear, and chopped pecans.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
Pour the dressing over the quinoa mixture and toss to combine.
Serve the salad at room temperature or chilled.

Nutrition:

Calories: 456, Fat: 18g, Protein: 10g, Carbohydrates: 63g, Fiber: 8g, Sugar: 16g

This Quinoa, Roasted Beet and Pear and Pecan Salad with Balsamic Vinaigrette is a delicious and nutritious salad that is full of vitamins and minerals. It is easy to make and can be served at room temperature or chilled.

Rating:

2

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