Beet and Tzaziki Quinoa Salad

August 7, 2017

 

This recipe idea was triggered by the feeling of a major quinoa deficiency. Quinoa is so bland by itself that I'm rarely in the mood to eat it. But sometime's you have to put in the extra time to season it deliciously in order to not pass up its amazing benefits. For this recipe, I decided to go with a citrusy and savory vibe with a little extra sweetness. I hope you enjoy it!

 

Ingredients: 

1 cup uncooked quinoa cooked in 2 cups of water

1 lime

1 lemon

1/2 tsp. stevia (optional)

Pink Himalayan Sea Salt to taste 

1 cup unsweetened coconut yogurt

4 beets, cut in quarters (I used the pre-made Honey + Ginger Beets from Love Beets)

1/2 tbsp. of dill, chopped (more is optional)

3 medium to large mint leaves, chopped

1/2 of medium cucumber, finely chopped

1 small garlic clove, minced

Beet powder (optional if you want to add the pink color and a hint more flavor to the Tzaziki)

 

Recipe tips: 

To lessen the "runniness" of the final result of the tzaziki, drain the yogurt and cucumbers separately in a sifter over a bowl for a few hours or over night.

 

Add a little Stevia to the cooked quinoa to sweeten up the entire repine.

 

 

 

Recipe:

1. Cook the quinoa (basic recipe it to let 2 cups of water boil and add in 1 cup of quinoa. Once added, lower it to a simmer and cook partially covered until all water is absorbed and you see white ringlets around the quinoa. 

 

2. Season the quinoa with juice from 1 lime, a few pinches of salt, and add in the chopped beets.

 

3. After draining the yogurt and cucumbers, combine the cucumber and yogurt in a bowl and add in the juice from 1 lemon, the garlic, dill, mint, and salt to taste. Stir well.

 

4. Top off the quinoa with the tzaziki yogurt for presentation and then toss the quinoa salad before serving so you get a delicious taste in every bite. 

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© 2017 by Elizabeth Greco.

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