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Recipe: Beet, Arugula & Quinoa Salad with Citrus Dressing

This is one of Freytag’s favorite healthy lunch recipes, created by 

Total Time: 60 minutes

Yield: 6 serving(s)


  • 1 cup quinoa
  • 3 beets, cleaned and washed
  • 1 tablespoon olive oil
  • Sprinkle of salt
  • 2 cups arugula
  • 1/4 cup red onion
  • 1 large orange, segmented
  • 1/2 cup candied pecans
  • Dressing
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil


  1. Cook quinoa according to package instructions and allow to cool.
  2. Preheat oven to 350°F.
  3. Place scrubbed beets on a foil lined baking sheet and season with salt and olive oil. Cover with an additional piece of foil and crimp the edges. Bake for 45 minutes or until tender.
  4. When beets are cooked and cool enough to handle, quarter the beets and cut each quarter into bite size wedges.
  5. In a large bowl, combine cooled quinoa, arugula, beets and red onion.
  6. Cut 1 large orange into 4 parts and reserve 1 quarter for dressing. Pull apart remaining 3/4 orange into bite-size segments and add to salad bowl.
  7. Mix dressing ingredients with juice from reserved orange and toss over salad. Top with candied pecans.

Nutrition Information Per Serving: 363 calories, 6 grams protein, 24 grams fat, 33 grams carbohydrates, 5 grams fiber, 11 grams sugar.

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