Beet, Quinoa, Feta and Avocado Salad
This Beet, Quinoa, Feta and Avocado Salad is perfect for backyard patio dining.
Servings Prep Time
2-3 20
Cook Time
50
Servings Prep Time
2-3 20
Cook Time
50
Ingredients
Instructions
  1. Heat oven to 400F. Cover beets in olive oil and place in baking pan. Roast for 50 minutes or until knife blade can be easily inserted into center of beets.
  2. Place 1 cup of quinoa and 2 cups of water in medium sauce pan and bring to a boil. Reduce heat and simmer for 15-20 minutes or until water is absorbed.
  3. Slice Krinos Organic Greek Feta Cheese into 1″ pieces.
  4. Slice avocado into 1″ pieces.
  5. Prepare dressing by combining 1/4 cup of Avocado oil, 1/4 cup of White Wine vinegar, 2 minced garlic cloves, 1 teaspoon of honey, chopped chives, chopped mint and ground black pepper to taste. Shake in jar with screw-on lid.
  6. Combine all ingredients in a salad bowl, pour dressing on top and gently mix, then plate and serve.