Happy Mother’s Day weekend! I’m seeing a lot of posts about cocktails and giving Mom a rest – both of which I’m sure she needs. But let’s also feed her healthy food! Even better if it’s pink and fun to eat. I don’t know about your Mom, but mine loves all things shimmer, sparkle, and rosy.
I was meal prepping this week and wanted to do something with the beautiful beets I bought at the store. Always needing more recipes to take for lunch and snacks at work, I had plans to make a quinoa salad. I also had some tomatoes on hand so those ingredients with a few other favorites combines to make the most beautiful pink quinoa salad. So if you need a little pick-me-up party at work, definitely add my Pink Party Quinoa Salad to your repertoire. This recipe is also perfect for picnics, family gatherings, and weekend brunch/lunch like Mother’s Day.Pink Party Quinoa Salad for a healthy Mother's Day weekend! Click To Tweet
Quinoa is a high fiber, high protein whole grain full of minerals like manganese, magnesium and phosphorus. Combine that with high fiber, high protein garbanzo beans that also offer minerals like zinc and iron and you have a dynamic duo. Beautiful beets have a sweet, earthy flavor and are a source of the antioxidant betalain which helps up-regulate detoxification in the liver, supporting the body’s natural elimination of toxins. Tomatoes also offer antioxidants like lycopene and vitamin C while butternut squash brings vitamins A, C, as well as fiber and a variety of minerals. I just gave a talk this week on how foods contribute anti-breast cancer benefits. Plant-based, high fiber foods are an important part of keeping women healthy.
What are you serving for Mother’s Day?
- 1 cup quinoa (rinsed well)
- 2 cups water
- 3 medium-small red beets
- 1/2 bag frozen (chopped butternut squash, 5 oz)
- 1/2 pint cherry tomatoes (cut into fourths)
- 1 can garbonzo beans (rinsed thoroughly)
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 lemon (juiced (seeds removed))
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- Preheat oven to 350 degrees. Combine quinoa and water in a sauce pan and bring to a boil, then simmer, covered, over low heat until tender, about 15-20 minutes. Set aside to cool. Roast beets in foil for one hour then set aside to cool in a large mixing bowl. When cool enough to handle, peel and chop beets into small pieces. Place in a medium bowl and add frozen butternut squash, quartered cherry tomatoes, and beans. In a small bowl, whisk together the olive oil, vinegar, lemon juice, mustard, salt, pepper, oregano, basil and red peppers. Gently fold the vegetable mixture into the quinoa then drizzle the bowl with dressing. Serve immediately or portion into Tupperware to take as leftovers.
Ginger Hultin,MS, RD, CSO
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