Apple Beet Carrot Quinoa Slaw

This recipe is vegan, incredibly delicious and super duper healthy — apple beet carrot quinoa slaw. Plus it’s going to make your cells smile with joy and give your liver a nice scrub, thanks to all those nutrients (I will save that post with all the health benefits for another day).

Last night after I got home from the gym, I realized I wanted something quick and of course, deliciously satisfying. So I whipped up exactly what you see in the photo. You might be thinking that it took me a while to make, but I’m thrilled to tell you I was eating in about 20 minutes from arriving home and most of that was just waiting for my oven timer to tell me dinner was ready.

I baked myself some fish to go along with it, but if you add quinoa to the slaw then it’s a perfect vegan dish (minus the fish of course). The addition of the quinoa makes this a perfect whole meal because it’s a complete protein and contains all the essential amino acids. Plus if you don’t make the fish, then you can be eating in about 5 minutes if you have quinoa leftover from lunch like I did. I made my Sunshine Quinoa Bowl for lunch.

Let’s get right to the recipe:

Apple Beet Carrot Quinoa Slaw

  • 2 large carrots
  • 5-6 medium beets
  • 1 whole apple
  • 1 cup cooked quinoa
  • Gluggs of extra-virgin olive oil (EVOO)
  • 1/4 cup white vinegar (or you could use apple cider vinegar!)
  • Juice from half a fresh lemon
  • Coarse high quality sea salt

Method: Wash the apple, beets, carrots. You don’t have to peel any of your produce if you buy all organic. In fact, much of the fibre and antioxidants are contained within the peel. Make sure you chop the hard ends off the beets. Cut your produce up into chunks to make it easier for your food processor. Toss in the apple pieces, beets and carrots into your food processor and blend until it’s nicely grated up. My food processor is pretty quick, so it was about 15 seconds.

Place the chopped mixture into a large bowl and mix in your cooked quinoa, add your EVOO, white wine vinegar, lemon and sea salt. I never measure my ingredients, particularly the dressing, so please feel free to add as much as you like for each ingredient. See how easy that sounds? Using the food processor eliminated all the chopping and eating it raw made it quick because beets and carrots can take a while in the oven.

Have a joyous day!






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  1. Pure2raw twins Feb 3, 2012 at 7:38 am #

    yum! love carrots and beets together, this recipe looks amazing

  2. Ashley Apr 14, 2012 at 11:17 am #

    Just made this and it was really delicious!! It was super quick also!

  3. Alex Dec 10, 2012 at 2:31 pm #

    Another great recipe Joy! I parboiled my beets to make them softer… so delicious and quick to make!

    • Joy McCarthy Dec 10, 2012 at 4:31 pm #

      Great idea! Glad you liked the recipe :)

  4. Adele Jan 1, 2013 at 8:47 pm #

    I just got a Vitamix and wonder if I could use it for this recipe, or if it would pulverize it too much? if I use the food processor, it’s just the grate plate for this?

  5. Mon Aug 27, 2013 at 12:12 pm #

    How long does this last for? Is it something I can make ahead and use for two lunches?

    • Joy McCarthy Aug 27, 2013 at 2:53 pm #

      Yes definitely. I would keep it for about 3-4 days.

  6. Anita Sep 19, 2013 at 8:32 am #

    What if you don’t own a food processor? Rough grate?

    • Joy McCarthy Sep 26, 2013 at 6:47 am #

      Yes exactly, and a little elbow grease ;)

  7. Erica Sep 19, 2013 at 8:54 pm #

    Mmmm that looks tasty!

    Another excellent carrot beet apple variation I made a few times this summer used for a dressing :olive oil, fresh grated ginger, fresh squeezed lime juice and maple syrup. Yum!


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