Mixed Baby Greens SaladNov 29 2010 by
I am not a fan of beets yet when they are julianned in a salad I love them – go figure! Not only does this salad offer all the benefits that beets have to offer – tons of fiber and nutrient compounds that protect against heart disease – you also get a powerful nutritional punch of red quinoa. Quinoa is high in protein and the protein it supplies is a complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. Quinoa is also beneficial for eliminating migraine headaches, protecting against heart disease and lowering type 2 diabetes, among other things. Not a bad line up for a little salad!
- 2 cups mixed baby greens (I used 1 cup mixed baby greens and 1 cup microgreen sprouts)
- 3/4 cup cooked red quinoa
- 1/2 cup julianned beets
- 1/4 cup julianned jiacama
- 1/4 cup olive oil or Garlic Gold Oil
- 3 1/2 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/4 tsp dry mustard
- sea salt
- In a small bowl combine oil, balsamic vinegar, garlic, mustard and a pinch of salt. Stir well and set aside.
- Layer greens, quinoa, beets and jiacama on a plate. Top with 1-2 tablespoons of dressing.
- Leftover dressing can be stored in an airtight container in the fridge for up to a week.
Makes 1 serving.
Nutrients per serving: Calories: 335.5, Cal. from Fat: 144, Total Fat: 14g, Sat. Fat: 2g, Carbs: 40g, Fiber: 7g, Sugars: 6g, Protein: 8g, Sodium: 139mg, Chol: 0mg
This salad provides you with both a carb and protein. It is a complete meal.