Beet and Quinoa Salad
Light and delicious, this quinoa salad is a perfect dish to keep in the fridge for snacking and lunches, to take to a party, or to make for a friend.
The ingredients are flexible, so use what you have in your garden, your fridge or is to your preference. You can try changing up the onions, the herbs, and the nuts or seeds that you add. You can also experiment with the quantities of the ingredients to bulk up the veggies and make the salad go further and be less focused on the quinoa. Adding extra herbs will make the salad taste fresher and brighter. Play around with it; this is a very forgiving recipe.
It is easier to make this salad if you start the day before by soaking and cooking the quinoa and by roasting or steaming the beets. A secret to any quinoa salad is to salt the quinoa at the start of cooking with a 1/2 teaspoon of unrefined sea salt, even if cooking with a salted broth.
Source: Meredith Brown, NTP of Nourishing Tomorrow
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Ingredients
For 12 Person(s)
Recipe
- 2 cup(s) cooked sprouted quinoa
- 5 cooked beets (coarsely chopped)
- 1/2 red onion (minced)
- 5 green onions (chopped)
- 1/2 cup(s) sunflower seeds: soaked and dehydrated
- 1/3 cup(s) fresh cilantro (chopped)
- 1/3 cup(s) fresh parsley (chopped)
- 1/3 cup(s) olive oil, + more to taste
- 1/2 lemon: juice of
- salt, to taste
Beet and Quinoa Salad Directions
- Put quinoa into an extra large bowl to make mixing easier.
- Coarsely chop the beets into larger pieces so that they showcase in the salad. Add to quinoa and stir.
- Mince the red onion into little pieces so that the flavor is subtly in every bite. Add and stir.
- Add the chopped green onions and sunflower seeds. Stir.
- Chop the cilantro and parsley as small as possible to allow the flavors in every bite. It can be nice to leave some pieces bigger for variety. Add and stir.
- Look at the salad as you stir it and decide if you like the balance of the ingredients. Add extra of anything of which you’d like to see more.
- Gently pour olive oil over the salad and stir. Add more if the salad looks dry.
- Squeeze the juice of 1/2 a lemon into a small bowl and remove any seeds. Sprinkle the juice over the salad.
- Mix the salad well and taste for seasoning. Add more olive oil, lemon juice and salt to your taste.
- A good way to taste a food you are cooking is to put a small amount into a separate bowl. Taste with a spoon from this smaller bowl. Add more of whichever seasoning you think the food needs, and then use the same bowl and spoon to taste every time. The first time or two you make this salad, you could be adjusting the flavor for many tastes. As you become a more experienced cook, you will learn to season like a pro.
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