Beet Quinoa and Carrot Salad
Author: Lauren Bolanos
Prep time:
Cook time:
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Serves: 2
- 2 cups of chopped cooked beets
- 2 cup of cooked quinoa
- 1 carrot, shredding into ribbons
- ½ cup of chopped fresh parsley
- ¼ cup red wine vinegar
- ½ cu of extra virgin olive oil
- ½ tsp of sea salt
- Combine beets, quinoa, carrot ribbons, and parsley in a large bowl.
- For dressing combine red wine vinegar, extra virgin olive oil and sea salt and mix in a separate bowl or jar.
- Add dressing to salad ingredients to taste.
Recipe by Healing and Eating at https://www.healingandeating.com/2020/03/beet-quinoa-and-carrot-salad.html
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