Beet, Quinoa, and Arugula Salad

This simple beet, quinoa, and arugula salad gets a pop of fresh flavor by sneaking a bit of freshly chopped mint leaves into the simple vinaigrette.

Salad:
½ cup quinoa, rinsed
1 cup vegetable broth
2 cups arugula
2 cups spinach
3-4 roasted yellow beets, thinly sliced
2 carrots, cut into ribbons
¼ cup chopped pecans

Dressing:
1 tablespoon chopped fresh mint leaves
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Dash of salt and ground black pepper

View the full recipe at Dietitian Debbie Dishes →