Quinoa & Beet Side Salad

Servings: 1


  • 1 cup Red Beets (1 medium beet)
  • Dash of Salt and Pepper
  • 1 tsp Extra Virgin Olive Oil
  • 1/4 cup Quinoa
  • 20 g Protein Greens Mixture (or any mixed greens)
  • 2.5 g Goat Cheese


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with tin foil.
  3. Peel beet with a vegetable peeler, then chop into 1/4 – 1/2 inch cubes.
  4. Spread beet chunks out onto the tin foil and drizzle with the extra virgin olive oil. Then season with salt and pepper.
  5. Toss everything together and then spread the beets out so they are not touching.
  6. Bake in the 400 degree oven for 40 minutes, flipping halfway through cook.
  7. Once the beets are cooked remove them from the pan and set aside in a small bowl.
  8. While the beets are cooking work on the Quinoa: First, rinse the quinoa by filling a medium bowl with 2 cups cool water. Place the Quinoa in the bowl and allow to soak for 3-4 minutes. Then drain the water out of the bowl. Next you will want to rinse the quinoa for another 30 seconds under cold water. This allows the outer shell to open.
  9. Now you can cook the quinoa. Heat a small sauce pan over medium heat, add 1/2 cup water and the rinsed quinoa to the sauce pan. Cover with a lid and cook on medium high for 15 minutes, until the water has soaked completely into the quinoa.
  10. Once the quinoa is cooked add to the bowl with the beets and mix these two ingredients together.
  11. Plate your greens and top with the beet and quinoa mixture. Then sprinkle with goat cheese. To do this, scrape your soft goat cheese roll with a fork gently, while holding over your beets. As you scrape small pieces of the goat cheese will crumble onto the beets.

Kcals: 228g / 9.5g P / 41.1g C / 3.3g F