Cabbage & Beet Salad with Cilantro Pepper Vinaigrette
An easy salad that's low in calories & high in anti-oxidants
Ingredients
Salad Ingredients
- 4 Cups Cabbage Thinly sliced
- 3/4 Cup Quinoa Cooked per directions
- 2 Medium Beets
- 2 Medium Carrots Shaved
- 1 Bell Pepper Thinly sliced
Salad Dressing
- 1 Cup Finely Chopped Cilantro
- 1/2 tsp. Black Pepper
- 2 Tbsp. EVOO
- 1 Tbsp. Lime Juice
- 2 tsp. Apple Cider Vinegar
- 1 Tbsp. Maple Syrup or Honey (use maple syrup to make it vegan)
- 1 tsp. Dijon Mustard
Instructions
- Preheat the oven at 400 deg.
- Meanwhile, mix all the dressing ingredients and keep aside. And cook the quinoa (take about 10 mins to cook)
- Place the beets in 2 separate aluminum foil, drizzle with 1 T of olive oil and salt. Wrap them up and place in the oven for 30 mins. If you like them soft keep them in for 40.
- Remove from oven, let them cooldown, peel the skin and chop them up into cubes.
- Take a bowl add the Cabbage, beets, peppers, beets and quinoa. Drizzle the dressing and give them a good toss.
- That's it a super crunchy, healthy quinoa salad is ready.