|10 min||0 min||4|
|3 cup||Quinoa, cooked (cooled)|
|1/3 cup||Extra virgin olive oil (dressing)|
|2 fruit||Lime (juiced; dressing)|
|2 clove(s)||Garlic (minced; dressing)|
|1 tsp||Cumin (dressing)|
|1/4 tsp||Turmeric, powder (dressing)|
|1/2 tsp||Cayenne pepper (dressing)|
|1 tsp||Salt and pepper (dressing)|
|1 medium pepper(s)||Red bell pepper (chopped)|
|2 medium||Carrots (diced)|
|2 beet(s)||Beets, boiled, drained (chopped)|
|1/2 cup||Cilantro (coriander) (chopped)|
|2 cup||Lettuce, spring mix (mesclun) (optional)|
1. If you haven't cooked the quinoa, do it now according to package instructions while you prep the rest of the ingredients. About 1 cup of dry quinoa gives 2 cups of cooked quinoa.
2. Mix olive oil, lime juice, garlic, cumin, turmeric, cayenne and salt and pepper in a jar and mix well.
3. Add quinoa, bell pepper, carrots, beets, cilantro and lettuce mix (optional) to a large bowl.
4. Add as much of the dressing as you like and toss to combine. Allow salad to soak all the flavours for 5-10 minutes before serving.
For quick prep have quinoa ready ahead of time. To save time, purchase vacuum packed boiled beets.
Store dressing in an airtight container in the fridge for up to 7 days.
You can also store the salad in a sealed container for 3 days. If you're planning for leftovers, don't add mixed greens until right before serving so they don't get soggy.
A wonderful gluten-free and lo glycemic seed that is a complete protein as it contains all essential amino acids. It's high in fiber, magnesium, folate, zinc and iron.
Help with oxygen uptake, blood pressure reduction and athletic performance. They also have antioxidant and anti-inflammatory properties and are a top heart healthy food.