🥗 Vegetarian Beet Quinoa Salad with Parsley-Mustard Dressing (400 Cal | 15g Protein per serving)
🥗 Vegetarian Beet Quinoa Salad with Parsley-Mustard Dressing (400 Cal | 15g Protein per serving) 🥗 Vegetarian Beet Quinoa Salad with Parsley-Mustard Dressing (400 Cal | 15g Protein per serving) A colorful, high-fiber vegetarian meal prep bowl made with beets, quinoa, and mozzarella—tossed in a fresh parsley-mustard dressing to boost energy, support digestion, and fuel your day. ⠀ 🛒 Ingredients (for 4 containers): • 1 cup cooked cubed beets • 1 cup canned green peas • 1 cup cherry tomatoes, halved • 1 cup mozzarella mini balls • 1 cup canned kidney beans, drained • 1.5 cups cooked quinoa • ½ cup chopped green onions ✨ For the sauce (blend together): • ¼ cup olive oil • 1 garlic clove • Salt to taste • 1 tbsp honey mustard • ¼ cup water • ¼ cup chopped red onion • 1 cup fresh parsley ⠀ 👩🍳 Instructions: 1️⃣ In a blender, combine olive oil, garlic, salt, honey mustard, water, red onion, and parsley. • Blend until smooth. 2️⃣ In a large salad bowl, add all salad ingredients. 3️⃣ Pour blended dressing over the bowl and mix thoroughly. 4️⃣ Divide evenly into 4 containers and refrigerate. ⠀ 🌟 Benefits of This Dish: • Beets + parsley support detox and blood circulation • Quinoa + beans offer plant-based protein and fiber • Mozzarella adds calcium and helps keep you full • Bright, energizing ingredients for skin health and digestion 🧊 Storage Tips: • Keep in airtight containers in the fridge for up to 4 days • Enjoy cold or at room temperature—no heating needed • Great for lunchboxes, quick dinners, or energy-boosting snacks ⠀ #vegetarianmealprep #quinoasalad #beetsalad #highproteinsalad #parsleydressing #healthyrecipes #mozzarellasalad #mealprepideas #easyvegetarianrecipes #fiberfuel
🥗 Vegetarian Beet Quinoa Salad with Parsley-Mustard Dressing (400 Cal | 15g Protein per serving) 🥗 Vegetarian Beet Quinoa Salad with Parsley-Mustard Dressing (400 Cal | 15g Protein per serving) A colorful, high-fiber vegetarian meal prep bowl made with beets, quinoa, and mozzarella—tossed in a fresh parsley-mustard dressing to boost energy, support digestion, and fuel your day. ⠀ 🛒 Ingredients (for 4 containers): • 1 cup cooked cubed beets • 1 cup canned green peas • 1 cup cherry tomatoes, halved • 1 cup mozzarella mini balls • 1 cup canned kidney beans, drained • 1.5 cups cooked quinoa • ½ cup chopped green onions ✨ For the sauce (blend together): • ¼ cup olive oil • 1 garlic clove • Salt to taste • 1 tbsp honey mustard • ¼ cup water • ¼ cup chopped red onion • 1 cup fresh parsley ⠀ 👩🍳 Instructions: 1️⃣ In a blender, combine olive oil, garlic, salt, honey mustard, water, red onion, and parsley. • Blend until smooth. 2️⃣ In a large salad bowl, add all salad ingredients. 3️⃣ Pour blended dressing over the bowl and mix thoroughly. 4️⃣ Divide evenly into 4 containers and refrigerate. ⠀ 🌟 Benefits of This Dish: • Beets + parsley support detox and blood circulation • Quinoa + beans offer plant-based protein and fiber • Mozzarella adds calcium and helps keep you full • Bright, energizing ingredients for skin health and digestion 🧊 Storage Tips: • Keep in airtight containers in the fridge for up to 4 days • Enjoy cold or at room temperature—no heating needed • Great for lunchboxes, quick dinners, or energy-boosting snacks ⠀ #vegetarianmealprep #quinoasalad #beetsalad #highproteinsalad #parsleydressing #healthyrecipes #mozzarellasalad #mealprepideas #easyvegetarianrecipes #fiberfuel