QUINOA****Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds

By Unblond1

29/03/15-VVG I had as a lunch. It was a bit tricky to pick up on the fork, especially with the arugula - arugula/spinach blend might be the way to go here, or spring mix.

Ingredients

• 1/4 cup leftover beets (I used 1/4 pkg. Dole multi-coloured beets in olive oil)
• 3 cups arugula
• 1/4 cup cooked quinoa
• 1 tablespoon homemade vinaigrette (I used hazelnut)
• 2 ounces (1/4 large) avocado
• 1 ounce goat cheese
• 1 tablespoon sunflower seeds

Preparation

Step 1

Toss everything together and serve.

Nutrition Facts 1 Serving, salad only

Calories 327.6
Total Fat 18.7 g
Saturated Fat 3.8 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 5.6 g
Cholesterol 15.0 mg
Sodium 430.7 mg
Potassium 820.4 mg
Total Carbohydrate 29.1 g
Dietary Fiber 7.9 g
Sugars 9.5 g
Protein 13.7 g

NUTRITION FACTS 1 tablespoon hazelnut vinaigrette

Calories 101.5
Total Fat 11.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.7 g
Cholesterol 0.0 mg
Sodium 1.1 mg
Potassium 0.0 mg
Total Carbohydrate 0.5 g
Dietary Fiber 0.0 g
Sugars 0.2 g
Protein 0.0 g