Recipe + Photo by April Viar

Spring has sprung on the East Coast and this is such a tasty and fresh veggie salad for any outdoor gathering. Super simple to prepare. I also like to make this quinoa dish as a refreshing option that is perfect for keeping in the fridge when hunger strikes. Instead of reaching for chips, enjoy this healthy alternative to replenish your energy levels.

Servings: 8


  • 4 cups quinoa, cooked
  • 4 carrots, shredded
  • 1/3 cup apple cider vinegar
  • 1 cup Love Beets Ready To Eat Organic Cooked Beets, cubed
  • 1 cup parsley, roughly chopped
  • 4 cloves garlic, finely minced
  • 1/2 cup craisins 
  • 1 tbsp olive oil
  • 1 cup pumpkin seeds
  • 1 tbsp lemons juice
  • 1 cup apples, chopped
  • 1 cup red bell pepper, diced
  • 1 red onion, finely diced


  • Add all of the ingredients to a large bowl and mix thoroughly until every ingredient is combined. 
  • The beets will give the salad a pinkish color. Hope you enjoy this awesome salad as much as we do!