Ingredients
-
1 1/4 cup Quinoa
-
4 Medium Various Colors Organic Beets
-
1 tablespoon freshly squeezed Lemon Juice
-
3 tablespoons Extra-Virgin Olive Oil
-
1 pint cut in half Cherry Tomatoes
-
3 sliced thin (we used spring red onions and spring leeks) Scallions
-
1 1/8 teaspoon Sea Salt
-
2 tablespoons Balsamic Vinegar
-
1 (optional) Kohlrabi
-
1/2 large chopped Cucumber
-
1 cup of chopped Beet Greens
-
1/2 cup chopped Flat-Leaf Parsley
-
To taste Freshly Ground Pepper
-
Coconut Oilor grass fed butter
Directions
Quinoa Salad is a great heart-healthy dish because it is a good source of dietary fiber, phosphorous and magnesium. To round it all out, quinoa is gluten-free, making it kinder on the digestive tract. Therefore, with all of these incredible components, it is easy to see why quinoa has been named a “superfood”.
This salad is a high protein, low-fat Super Power. With quinoa, organic beets (various colors), balsamic vinegar, cucumber, greens of your choice, and flat-leaf parsley, thus this salad is perfect for a post-workout meal. Check out our other healthy Mediterranean Salad option.
Recipe Credit: wholelifestylenutrition.com
Steps
|
1
Done
|
Rinse quinoa. Cook on the stove top with 2 1/2 cups of water and 1/8 tsp of sea salt for 15-20 minutes until tender. Remove from heat, let stand 10 minutes, transfer to a bowl, cover and refrigerate about 2 hours. |
|
2
Done
|
Cook beets and kohlrabi–first scrub well and peel the kohlrabi. This can be done 3 ways. 1. Boil in 1 in of water and salt until tender. 2. Steam until tender (in a steamer or steam basket over a pan of water) or 3. Roasting. Cut up beets and kohlrabi, rub with enough coconut oil or butter to just cover, roast at 350 until tender. Allow to cool. |
|
3
Done
|
In a small bowl, mix balsamic vinegar, lemon juice, salt, and pepper to taste. Slowly whisk in olive oil. |
|
4
Done
|
In a large bowl, combine quinoa, beets, kohlrabi, cucumber, tomatoes, greens and parsley. Toss in dressing.
|
