Vibrant Beet and Quinoa Salad
Brighten up your day with this nourishing Beet and Quinoa Salad, loaded with hearty garbanzo beans, crunchy mung beans, and fresh herbs like parsley, cilantro, and tarragon. Tossed in a simple yet flavorful dressing of olive oil, zesty lemon juice, and a hint of sweet silan, this salad makes a delicious, wholesome meal perfect for any occasion.
Ingredients
- 2 large beets
- 1/4 cup dry mung beans
- 1 cup quinoa
- 1 can garbanzo beans drained and rinsed
- 1 bunch parsley chopped fine
- 1 bunch cilantro chopped fine
- 4-5 springs tarragon chopped fine
- 1 lemon juiced
- 1/4 cup olive oil
- 1 tbsp silan (date syrup)
- 1 tsp honey
- 1/2 tsp salt plus more
Instructions
- Preheat oven to 400 degrees. Wrap beets in foil and place them on a baking sheet in the oven until they can easily be pierced with a knife. About 1 hour. Once cool enough to handle, peel beets and cut into 1/2 inch cubes.
- Bring water to a boil in a small pot. Add mung beans and allow to cook until softened. About 30 minutes.
- In a separate pot, bring water to a boil, season with salt and add quinoa. Allow quinoa to cook about 15 minutes on a simmer. Drain and rinse well. Place colander of drained quinoa to rest in the pot and back on the same burner. The residual heat from the off burner will allow the quinoa to continue expanding and dry well.
- In a small bowl, whisk together lemon juice, olive oil, silan, honey and salt. Set aside.
- In a large mixing bowl, combine chopped herbs, cubed beets, mung beans, garbanzo beans and quinoa. Pour over dressing and toss well. Season with salt and pepper to taste.