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Quinoa-Beet Rice Salad with Veggies and Feta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 .5-3 cups

Ingredients

  • 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

Instructions

  • 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!