Quinoa With Roasted Beets And Thyme Vinaigrette Recipe
Recipe By Better Homes and Gardens
This quinoa and roasted beets bowl is packed with savory flavor. Make it vegan by omitting the cheese and add olives.
4.6
15 Rating -
Rate
Vegdiet
15minstotal
25minsPrep
40minsCook
15m.total
25m.Prep
40m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Quinoa With Roasted Beets And Thyme Vinaigrette Recipe
- 1/4 pound Baby beets
- 0.67 Cloves garlic, peeled
- 0.67 tablespoon Olive oil
- 0.08 teaspoon Salt
- 1/25 teaspoon Black pepper
- 1/2 cup Water
- 1/4 cup Quinoa, rinsed and drained
- 1/2 tablespoon White balsamic vinegar or white wine vinegar
- 0.17 tablespoon Snipped fresh thyme
- 0.17 teaspoon Dijon style mustard
- 0.13 cup Crumbled ricotta salata or feta cheese
- 0.06 cup Chopped walnuts, toasted
- 0.17 Shallot, thinly sliced
Nutrition
value
value
400
calories per serving
20 g Fat14 g Protein39 g Carbs13 g FiberOther
Current Totals
- Fat20g
- Protein14g
- Carbs39g
- Fiber13g
MacroNutrients
- Carbs39g
- Protein14g
- Fiber13g
Fats
- Fat20g
Vitamins & Minerals
- Calcium273mg
- Iron8mg
- Vitamin A41mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9227mcg
- Vitamin B120mcg
- Vitamin C8mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium129mg
- Manganese3mg
- Phosphorus249mg
- Selenium9mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens