1121 Cedar St
Campbell River, BC
Phone: 250-286-6011
Toll free: 1-877-922-6011
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Store Hours
Monday – Friday
9 am –  7 pm

Saturday
9 am – 6 pm

Sunday
10 am – 5 pm

Category: recipes

Quinoa beet & yam salad

Ingredients:

  • 1.5 cups of quinoa
  • 3 cups water or vegetable stock
  • 4 medium beets, cubed
  • 2-3 medium yams, cubed
  • 1-2 TBS olive oil for roasting yams & beets
  • 1 cup frozen corn
  • 1 can of eden black beans
  • 1 cup of finely diced red onion
  • 1 bunch of cilantro
  • 2-3 cloves of garlic
  • 1/3 cup olive oil
  • 1/3 cup Omega Nutrition chilli garlic flax oil
  • 1/3 apple cider vinegar
  • 1 tsp cumin seed powder
  • ½ tsp sea salt
  • 1tsp agave syrup
  • pepper to tastle
  • 1 cup of goat feta crumbled or cubed

Preparation:

  1. Preheat oven to 375 degrees
  2. Bring quinoa & water or stock to a boil, cover and let simmer for 15 minutes.
  3. Peel & cube yams and beets. Toss in olive oil (1-2 TBS) and roast in oven for 30 minutes or until tender and starting to crisp.
  4. Run water over corn & beans in a colander until corn is thawed and beans are clean.
  5. Prepare sauce in a food processor. Put garlic in first to mince, add both oils, apple cider vinegar, cilantro, agave, salt, pepper & cumin.
  6. Add beets, yams, corn, beans & onion to quinoa.  Fold the sauce and goat feta in. Feta optional (recipe is vegan if you omit it)
  7. Tastes good warm as a side dish or cold as a salad. Also keeps well for left overs the next day!