Roasted Beet and Quinoa Salad with Pistachios

When one thinks of food in New Orleans, the word healthy rarely comes to mind.  The Crescent City has a long history of serving rich, fried, and often over-the-top food combinations.  On a recent visit, between beignets and etouffees, I ordered a beet and quinoa salad at La Petite Grocery on Magazine Street.  It was delicious, and healthy by any cities standard.  Here’s my recreation.

Ingredients

3 medium heirloom beets
Olive oil
1 cup red quinoa
1 cucumber
2 stalks celery with leaves
¼ cup shelled pistachios
Sriracha mayonnaise (see recipe below)
Salt and pepper

Dressing

3 TB lemon juice
2 TB balsamic vinegar
1 tsp dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper

Preheat oven to 375.  Wash and dry beets.  Rub each beet with a small amount of olive oil.  Wrap in foil, and roast for 1 hour.  Cool, then peel the beets.  Cut each beet into 8 wedges and place in a medium size mixing bowl.

Add approximately 2 qt of water to a 3 qt sauce pan, and bring to a boil.  Add quinoa and cook for 15 minutes.  Drain quinoa in a fine mesh sieve and rinse with cold water.  Drain very well, and place in a separate medium size mixing bowl.

Peel and seed the cucumber.  Dice cucumber and celery with leaves.  Add to the bowl with quinoa.

Toss beets with 4-5 tablespoons of dressing and season with salt and pepper.

Toss quinoa mixture with remaining dressing and season with salt and pepper.

Arrange beets in a row down the middle of a large serving bowl or plate.  Spoon quinoa mixture along each side.  Sprinkle with pistachios and drizzle with sriracha mayonnaise.

Sriracha Mayonnaise:  
Mix 1 cup mayo with 4-5 tablespoons sriracha, 1 tablespoon lemon juice, and a pinch of salt.

Why this recipe is good for you…

Quinoa is full of fiber.  Fiber helps prevent heart disease by reducing blood pressure and diabetes.  Quinoa contains iron, lysine, magnesium, riboflavin and manganese.   All are essential to healthy blood and tissue cells.

Beets help to lower blood pressure, fight inflammation and are packed with essential nutrients and fiber.

Pistachios have fewer calories and more potassium and vitamin K per serving than any other nut.  They also contain 1-arginine, which helps make the lining of your arteries more flexible and less likely to develop clots.

And, of course, the sriracha mayonnaise may not be the healthiest ingredient… but it sure tastes good.

Spice Up Your Dinner With This Recipe!

Say goodbye to boring, bland dinners with this Chicken Fajita recipe! The best part about this dish is that it only takes about 18 minutes to whip up. Here’s how you make it:

chicken fajita recipe

STEP 1:

Start by slicing one onion and the bell pepper into thin strips, then sauté in a frying pan. While the vegetables cook, slice the chicken into thin strips and place it into the pan as soon as it’s cut. Add some spices to your dish for flavor.

chicken fajita spices

 

I chose coarse ground black pepper, cilantro, paprika, crushed red pepper and chipotle sea salt. You could also add cumin, a tablespoon of soy sauce or cayenne pepper on top.

STEP 2:

As the chicken is cooking, dice the second half of the onion, three tomatoes and the jalapeño pepper. Add salt, lemon and pepper to taste. Once the dish is done cooking, shred the lettuce into thin strips and place over top.

chicken fajita recipe ingredients

 

Did you know? Tomatoes are good for the heart, eyes and can help to prevent certain types of cancer? Onions help to regulate blood pressure and reduce inflammation. Boost your Vitamin C intake with jalepeños, each one contains ~17 mgs.

STEP 3:

Top your delicious fajita dish with the shredded lettuce, sour cream, salsa, cheese, guacamole or whatever combination you like. Serve with flour tortillas, corn, beans or rice.

fajita dinner recipe

Credit for this tasty dish goes to Positive Wellness, an awesome resource for recipes, fitness tips and healthy living.