Feel The Beet Quinoa Salad
2 medium beets with the greens (I like to use one red and one golden for color)
3 T of olive oil
2 T of maple syrup (you can substitute honey, agave, or nix the sweetener altogether)
3 T of apple cider vinegar (I prefer organic and unfiltered)
2 cups of rinsed quinoa
Salt to taste
Remove greens from beets, rinse, and set aside. Wrap beets in foil with 1-2 teaspoons of water and place in the oven for 50-60 minutes at 400 degrees. While beets are roasting, cook quinoa and set aside. Heat 1 tablespoon of olive oil in a skillet, chop beet greens, and add to oil. Cook until dark green and wilted, about 2 minutes. Allow them to cool. Once the beets are roasted make sure you allow them to cool before cutting into cubes. In a large bowl, add sautéed beet greens, roasted beets, and cooked quinoa. Fold the mixture together and add the apple cider vinegar, maple syrup, remaining 2 tablespoons of olive oil, and salt to taste.
Why It’s Awesome:
Quinoa is high in protein and fiber and naturally gluten free. This potent little grain also contains all of the essential amino acids, even Lysine which is MIA in many plant foods. Don’t think the beets are just there for color because they are packed with Vitamin C and studies have shown they can lower blood pressure. Now that is an impressive dish!