Marinated Bean and Beet Salad with Quinoa and Golden Tomatoes

A flavorful and colorful salad packed with nutrients tossed in a balsamic vinaigrette dressing

Course Salad

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 247kcal

Author Amee

1 cup cooked quinoa Cooked in chicken or vegetable broth and water. One part quinoa to two parts water/broth bring to a boil and simmer for 10-15 minutes until liquid is absorbed
1 head of radicchio chopped finely
3 cups fresh green beans steamed to a slight crisp texture
8 oz cooked beets chopped (I buy the beets already steamed and peeled in the produce section*see below)
¼ cup dried cranberries
2 cups golden cherry tomatoes
Dressing:
½ cup good quality balsamic vinegar
⅛ cup extra virgin olive oil
sea salt and pepper to taste
1 tablespoon sugar

Mix dressing ingredients with a whisk in a small bowl and set aside.
Steam your fresh green beans until they are soft with a slight crisp (about 5-7 minutes).
Set aside to cool.
Add all ingredients in a large bowl and toss with dressing.
Serve room temperature or chilled.
Store in the refrigerator.