Quinoa Salad with Slow Cooker Beets, Oranges, and Fennel

This superfood salad is far from a boring bowl of leafy greens. Tender slow cooked beets and quinoa only get tastier with a drizzle of honey-citrus dressing.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 3 hrs to 4 hrs (high)

Quinoa Salad with Slow Cooker Beets, Oranges, and Fennel

Directions

  1. Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high-heat setting for 3 to 4 hours or until beets are fork-tender.
  2. Remove beets from cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl.
  3. For dressing, in another medium bowl whisk together the remaining 2 tablespoons oil, orange peel, orange juice, honey, salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat. In a medium bowl combine oranges and fennel and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat.
  4. To serve, divide quinoa among salad plates. Top with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onion. Makes 6 servings.
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Nutrition Facts (Quinoa Salad with Slow Cooker Beets, Oranges, and Fennel)

  • Per serving:
  • 204 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 196 mg sodium ,
  • 31 g carb. ,
  • 6 g fiber ,
  • 15 g sugar ,
  • 5 g pro.
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