Ingredients
Salad Ingredients
- 1 cup quinoa
- 1 3/4 cups vegetable broth or water
- 2 cups chopped radicchio (or substitute red cabbage)
- 1 cup shredded carrots
- 1 package cooked beets (8-9 oz), cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/3 cup dried cranberries
- 1/3 cup slivered almonds
- Avocado, cubed (for serving)
- Feta cheese, crumbled (for serving)
Dressing Ingredients
- 1/3 cup olive oil
- Juice from 1/2 lemon
- 1/4 cup parsley, finely chopped
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Combine the quinoa and vegetable broth (or water) in a medium pot. Cover and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork and season lightly with salt.
- Prepare Vegetables and Dressing: While quinoa is cooking, chop the cooked beets and green bell pepper into 1-inch pieces. In a small bowl, whisk together olive oil, lemon juice, parsley, red wine vinegar, Dijon mustard, minced garlic, cumin, salt, and pepper until well combined to create the dressing.
- Assemble the Salad: In a large salad bowl, combine the cooked quinoa, chopped radicchio (or red cabbage), shredded carrots, diced beets, green pepper, dried cranberries, and slivered almonds. Pour the dressing over the salad and toss everything together until evenly coated.
- Serve: Serve the salad topped with cubed avocado and crumbled feta cheese alongside your favorite protein or as a fresh, standalone dish.
Notes
- You can substitute water for vegetable broth if you prefer a lighter flavor.
- Cooked beets can be purchased pre-cooked or you can cook fresh beets by roasting or boiling until tender.
- For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
- Salad can be made ahead and refrigerated for up to 2 days; add avocado just before serving to avoid browning.
- If you don’t have radicchio, red cabbage is a great substitute adding color and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
