|10 min||0 min||4|
|3 cup||Quinoa, cooked (or 1 1/2 cup dry, 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 dash||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)|
For quick prep have quinoa ready ahead of time. To save time, purchase vacuum-packed boiled beets, or canned.
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.
Quinoa is a wonderful gluten-free and low glycemic seed that is a complete protein, as it contains all essential amino acids. It's also high in fiber, magnesium, folate, zinc, and iron.
Beets 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.