Hot quinoa salad with beets and spinach
This hot quinoa salad with beets and spinach makes an easy vegan meal, cooked without the use of oil. Top with hot sauce or extra seasonings.
Servings 2 people
- 4 oz cooked beets
- 1 lb cooked quinoa
- 2 oz spinach
- 4 tbsp water
- 1 orange
- hot sauce
Cook the quinoa and beets in advance, or for this recipe.
Slice the beets and place them in a frying pan set to medium heat. Add the water, squeeze the orange and add the juice from it as well.
Let it warm up for about 3 minutes, then add the spinach. Spinach is high volume raw, and low volume once steamed.
It will reduce significantly as you stir. Cook for 5 minutes.
Add the quinoa and stir once more. Serve immediately and add hot sauce.
For this express recipe I only squeezed an orange. You can enhance this salad with a complete dressing, for example the oil-free orange vinaigrette.
Calories: 333kcal | Carbohydrates: 62g | Protein: 12g | Fat: 4g | Sodium: 83mg | Potassium: 851mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2805IU | Vitamin C: 45.6mg | Calcium: 102mg | Iron: 4.6mg