SUMMER QUINOA BEET SALAD
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SUMMER QUINOA BEET SALAD
Counts as: 1 Starch + 1 Fruit | Servings: 1
Ingredients:
- 1 cup uncooked quinoa
- 3 beets
- 3 pears
- 2-3 cups arugula
- 1 lemon
- 2 tbsp balsamic vinegar
- 1/2 cup organic vegetable broth
Directions:
- GIMME A BEET: Preheat your oven to 400° F. Slice off the leaves at the top of the beets. Drizzle with 1/4 tsp olive oil, and then wrap each individually and loosely in tin foil. Place on a baking sheet and roast for 40 to 50 minutes, or until soft enough that you can easily stab one with a fork and it doesn’t give you any problems. Unwrap and set aside to let cool; once touchable, run the beets under water to slide the skin off. Cut beets into cubes.
- QUINOA PREP: Bring to a boil; 1 cup water and 1/2 cup organic vegetable broth. Add 1 cup uncooked quinoa, and after about 1 minute, cover pot and lower temperature to bring to a simmer. This should be "ready" in about minutes so keep your eye on it.
- PEARS PLEASE: Rinse, core and dice 3 medium-sized pears
- GREEN FOR GOOD MEASURE: Rinse and dry 2-3 cups arugula, for your greens
- FINISHING TOUCHES: Assemble the salad by dumping everything together into a bowl; yes- easy and delicious. Quinoa, beet cubes, pear cubes, arugula and add a squeeze of lemon and 2Tbsp balsamic vinegar to sweeten it up. Toss with freshly ground pepper and cilantro(optional).