Spiralized Beet Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 2 Beets, medium sized
  • 2 cloves Garlic
  • 1/2 Onion, medium
  • 2 cups Spinach

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Dairy

  • 1/4 cup Feta

• Liquids

  • 1 1/2 cups Water

Found on laurenkellynutrition.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sized beets (will end up being about 3½ cups spiralized beets), peeled and spiralized
• ¼ teaspoon salt
• 2 tablespoons apple cider vinegar
• 1 cup quinoa, rinsed and drained
• 1½ cups water
• 2 cups spinach
• ¼ cup crumbled feta
• ¼ cup pecans, toasted

Directions

• Add oil, onion and garlic to a large sauce pan over medium heat for 2-3 minutes until onions become translucent.
• Add spiralized beets, salt and apple cider vinegar to the sauce pan and cook for 10 minutes until beets soften.
• While beets are cooking, cook quinoa and water in a separate pot according to instructions on the box.
• Once quinoa is cooked, remove from heat and set aside.
• Place spinach in a large bowl, top with quinoa, then add beets.
• Top with crumbled feta cheese.
• Place pecans in a small saucepan (and no oil) and toast for a few minutes.
• Sprinkle pecans on top and enjoy!