This crunchy, zingy salad is perfect for warmer weather, and pairs beautifully with any source of protein - think chicken, sliced beef or tofu.
Carrots are commonly linked with healthy vision, and this is because of the beta-carotene (Vitamin A) that helps convert signals from the eye to the brain to help us see in low-light. Just one carrot contains 200% of your daily Vitamin A needs.
Carrot & Beet Quinoa Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Calories
204
This vibrant, nutrient-packed salad combines sweet beets and crunchy carrots for a quick, delicious meal. Using your fugly carrots supports a sustainable kitchen by reducing food waste, making this dish as eco-friendly as it is tasty. Ready in just 20 minutes, it’s a simple, wholesome way to nourish yourself and the planet!
Author:Cailie Ford, Clinical Nutritionist (BHSc)

Ingredients
- 85g Quinoa (uncooked)
- 1 Apple (julienned)
- 2 Beetroots (small, peeled, grated)
- 2 Carrots (small, peeled, grated)
- 20g Kale leaves (chopped)
- 40g Dried, unsweetened cranberries
- 60ml Orange juice
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Dijon Mustard
- 2 Tbsp hemp seeds (or pumpkin)
- ½ tsp salt
Directions
Cook the quinoa according to package directions. Once it has finished cooking, set it aside to cool.
Combine the cooled quinoa and all remaining ingredients in a large bowl and mix until well combined. Divide evenly between plates and enjoy!
Nutrition
Nutrition
- Serving Size
- 1 serving (180g)
- per serving
- Calories
- 204
- Carbs
- 36 grams
- 10%
- Protein
- 6 grams
- 12%
- Fat
- 4 grams
- 6%
- Fiber
- 6 grams
- 20%