Balsamic Beets with Fennel and Quinoa

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  • Each serving
  • 300cal
  • 19g fat (3g sat)
  • 0mg chol
  • 410mg sodium
  • 24g carb
  • 5g fiber
  • 7g sugars
  • 10g protein


  • 1/2 cup pumpkin seeds
  • 1/2 cup red or black quinoa
  • 1 cup water
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon tamari
  • 4 tablespoons exta virgin olive oil
  • 1/2 teaspoon salt
  • 2 to 3 cooked beets, diced
  • 1 fennel bulb, core removed and thinly sliced
  • 1/4 to 1/3 red onion, chopped
  • 2 handfuls arugula
  • 1/2 cup fresh basil or mint, chopped


Toast pumpkin seeds in a preheated 250º F oven for about 20 minutes, until lightly toasted.

Place quinoa in a saucepan with water. Bring to a boil, then turn heat down to low and simmer with lid on for 12 minutes. Turn off the heat and let quinoa sit for 15 to 20 minutes. Loosen with a fork.

Combine vinegar, tamari, oil and salt in a small mixing bowl.

Combine beets, quinoa, fennel and onions in a mixing bowl. Add arugula and basil or mint and toss with dressing. Sprinkle with toasted pumpkin seeds. This salad can be served warm or cold.

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