- 1/2 cup water
- 1/2 cup quinoa
- 1/2 sweet potato, peeled and cut into chunks
- 1 beet, peeled and cut into chunks
- 1/2 cup edamame (soybeans)
- 1 plum tomato, chopped
- 1/2 red bell pepper, diced
- 1/2 (5 ounce) package fresh spinach
- 1/4 large red onion, diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoons lemon juice
- 1 clove garlic, chopped
- ground black pepper to taste
- 2 tablespoons crumbled goat cheese, or to taste
- Bring water to a boil in a saucepan. Add quinoa and bring back to a boil. Reduce heat and cover; simmer until tender, about 20 minutes. Pour into a strainer; run cold water over quinoa to cool slightly.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato and beet; cover and steam until tender, about 15 minutes. Add edamame; steam until tender, about 5 minutes. Drain and cool until running water.
- Combine tomato, red bell pepper, spinach, red onion, balsamic vinegar, olive oil, lemon juice, garlic, and black pepper in a large bowl. Fold in cooked quinoa, sweet potato, beet, and edamame. Top salad with goat cheese.
03/30/2018
recipepes.com
Superfood Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
