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Ingredients1 h 20 m servings 462 cals
Original recipe yields 2 servings
- Bring water to a boil in a saucepan. Add quinoa and bring back to a boil. Reduce heat and cover; simmer until tender, about 20 minutes. Pour into a strainer; run cold water over quinoa to cool slightly.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato and beet; cover and steam until tender, about 15 minutes. Add edamame; steam until tender, about 5 minutes. Drain and cool until running water.
- Combine tomato, red bell pepper, spinach, red onion, balsamic vinegar, olive oil, lemon juice, garlic, and black pepper in a large bowl. Fold in cooked quinoa, sweet potato, beet, and edamame. Top salad with goat cheese.
Per Serving: 462 calories; 16.3 g fat; 62.8 g carbohydrates; 19.9 g protein; 6 mg cholesterol; 157 mg sodium. Full nutrition
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