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Green Salad with Beets and Quinoa Recipe
Servings:
4
servings
Prep Time:
10
minutes
mins
Total Time:
10
minutes
mins
Author:
Sandy / Reluctant Entertainer
Ingredients
1
tablespoon
red wine vinegar or sherry vinegar
3/4
teaspoon
balsamic vinegar
,
optional
1/2
teaspoon
Dijon mustard
1
small garlic clove
,
finely minced or pureed (optional)
Salt and freshly ground pepper
1/4
cup
extra virgin olive oil
6
ounce
mixed baby salad greens
,
washed and spun dry
2
medium or 4 small beets
,
roasted (about 3/4 pound), peeled and cut in small wedges or half-moons
1
cup
quinoa
,
pre-cooked
2
hard cooked eggs
,
sliced
1/2
cup
Dubliner or sharp cheddar cheese
1/4
cup
pitted green olives
1/4
small red onion
,
finely sliced
1/2
cup
red cabbage
,
finely chopped
1/2
cup
micro greens
,
optional
Instructions
Whisk together the vinegars, garlic, salt and pepper in a bowl or measuring cup. Whisk in the olive oil.
Toss with the lettuces, quinoa, beets, cheese, egg, onion, olives, cabbage and micro greens just before serving.