Page 29 - Today's Dietitian (February 2020)

Beet and Goat Cheese
Quinoa Salad
Serves 4
Ingredients
1/2 cup dry quinoa
1 cup cold water
1 T olive oil
2 tsp lemon juice
1/4 tsp kosher salt
Freshly ground black pepper, to taste
1 cup cooked, diced beets
1/4 cup crumbled goat cheese
Directions
1. To prepare the quinoa, place in a small to
medium saucepan and add water. Bring to a
boil over high heat, then reduce heat, cover,
and simmer gently for 10 to 15 minutes, until
all the water is absorbed.
2. Transfer cooked quinoa to a large bowl and
let it cool. Add olive oil, lemon juice, salt, and
pepper to taste. Toss to coat the quinoa.
3. Add beets and goat cheese and fold into
the quinoa mixture. Serve at room tempera-
ture or chilled.
Nutrient Analysis per serving
Calories: 218; Total fat: 12 g; Sat fat: 5 g; Cholesterol:
27 mg; Sodium: 354 mg; Total carbohydrate: 19 g;
Sugars: 3 g; Dietary fiber: 2 g; Protein: 10 g
RECIPE AND PHOTO COURTESY OF JESSICA LEVINSON, MS,
RDN, CDN, CULINARY NUTRITION EXPERT AND RECIPE
DEVELOPER. FIND MORE OF HER RECIPES AT
JESSICALEVINSON.COM.
Roasted Root Vegetable Salad With
Pomegranate Ginger Dressing
Serves 8
Ingredients aluminum foil or parchment paper.
3. On one prepared baking sheet,
Dressing toss carrots, parsnips, and Brus-
1/2 cup 100% pomegranate sels sprouts with 1 T olive oil.
juice Spread in a single layer.
1 T lemon juice 4. On second prepared baking
1 tsp freshly grated ginger sheet, toss butternut squash,
2 T olive oil sweet potatoes, and beets with
1 tsp whole grain Dijon remaining tablespoon olive oil.
mustard Spread in a single layer.
1/4 tsp ground cinnamon 5. Place both trays in the pre-
1/4 tsp kosher salt heated oven and roast until all
Freshly ground black pepper, vegetables are tender and brown
to taste in spots, approximately 15 minutes
for the tray with carrots and 20
Salad minutes for the tray with butter-
1 cup cubed carrots nut squash. Stir halfway through
1 cup cubed parsnips cooking time for even browning.
1 cup quartered Brussels Remove from oven and set aside
sprouts until cool enough to handle.
2 T olive oil, divided 6. In a large bowl, combine
1 cup cubed butternut squash arugula with roasted root
1 cup cubed sweet potatoes vegetables, pomegranate seeds,
1 cup cubed beets and toasted pecans. Drizzle about
6 cups arugula two-thirds of the Pomegranate
1/4 cup pomegranate seeds Ginger Dressing over salad and
1/4 cup toasted pecan halves toss to combine. Store remaining
dressing in the refrigerator for
Directions another use.
1. To make the dressing, in a small
bowl or covered Mason jar, com- Nutrient Analysis per serving
bine all the dressing ingredients. Calories: 246; Total fat: 8 g; Sat fat: 1 g;
Whisk together or shake in closed Cholesterol: 0 mg; Sodium: 71 mg; Total
carbohydrate: 43 g; Sugars: 23 g; Dietary
jar until emulsified. Shake again fiber: 5 g; Protein: 3 g
before using. RECIPE AND PHOTO COURTESY OF JESSICA
2. Preheat oven to 400˚ F. Line LEVINSON, MS, RDN, CDN, CULINARY
NUTRITION EXPERT AND RECIPE DEVELOPER.
two large baking sheets with FIND MORE OF HER RECIPES AT
JESSICALEVINSON.COM.
FEBRUARY 2020 • WWW.TODAYSDIETITIAN.COM 29