Quinoa-Beet Rice Salad with Veggies and Feta
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 2 .5-3 cups
- salt to taste
- 1 ear of corn
- 1/4 cup dry quinoa
- 1/2 cup water
- 2 medium beets peeled, Blade C
- pepper to taste
- 1/4 cup cilantro leaves
- 1/2 cup pinto beans
- 1/2 cup diced red bell pepper
- 1/3 cup pitted and halved green manzanilla olives
- 1/2 avocado peeled, diced in small cubes
- 1/4 cup feta cheese
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lime juice
Cover your ear of corn with lightly salted water in a medium saucepan, bring to a boil and cook for 2 minutes or until corn is easily pierced with a fork. Drain into a colander and slice off kernels with a knife, into a bowl. Set aside.
In a small saucepan, place in the dry quinoa with the water. Bring to a boil and then simmer for 10-15 minutes or until quinoa is fluffy. Add more water by the tablespoon if quinoa sticks to the bottom before its done cooking. Set aside once done.
Place your beet noodles in a food processor and pulse until rice-like. Pour into a large mixing bowl with the cilantro, beans, bell pepper, olives, avocado, feta, apple cider vinegar and lime juice.
Season with salt and pepper and toss everything to combine thoroughly. Transfer to a serving bowl and enjoy!