QUINOA DRESSED IN PINK

by diana on October 11, 2014

in Raw & Vegetarian Recipes

Even though I know how great quinoa is I haven’t eaten it in a while. Quinoa has kind of been “over-used”. But because I took a break from it, I was ready to eat it again.

(The writing is done using my stylus – just having some fun!)

The weather is cooler so I felt it was time for a heavier salad. And….I had some great beets fresh from the garden so wanted to use those. Shredding beets and adding them to salad is fast and simple.

I LOVE beets but sometimes I just don’t feel like taking the time to cook the beets. (They take soooo long to cook).

The beautiful bright red/purple colour of beets is where all the very important unique phytonutrients are. Betalains (the phytonutrients contained in the beets) provide antioxidant, anti-inflammatory and detoxification support.

Betalains undergo steady loss the longer you cook the beets. That is why eating them raw is so good as you get all the antioxidant, anti-inflammatory and detoxification benefits. So shred up the beets and add them to all your salads!

The dressing on this salad is very good and only contains 3 ingredients (+ some water) so it is fast and simple to make. NOTE: The dressing is also great on a green salad, kale salad or used as a spread.

PRETTY IN PINK QUINOA SALAD

  • Cooked quinoa

  • Shredded beets

  • Chopped green onions

  • Chopped celery

  • Chopped kale

I did not put quantities as it is not that important and up to you. I probably used 1 C of cooked quinoa and 1/2 C of shredded beets (or a bit less). But for the other ingredients it is up to your taste and feel free to add other ingredients as well!

Add all ingredients into a bowl and stir to mix.

Add some of the Avo dressing (spread) and stir to mix.

Avo Dressing

  • 1 avocado (scoop out flesh)

  • 2 1/2 Tbsp of lemon juice

  • 1 Tbsp Tamari

  • 2-3 Tbsp water

Mash avocado into a deep smaller bowl. Then add lemon, tamari and water 1 Tbsp at a time (so easier to mix)

Stir well and adjust ingredients to taste and consistency you like.

This salad will probably last in the fridge for maybe 3 days (possibly longer).

You can also store the salad separate from the dressing and put the dressing on some each time you eat a bowl.

 

WORKSHOP IN NANAIMO

I am having a workshop in Nanaimo on Tuesday, October 21st

Transform Your Body & Your Life: How to Live with Vibrant Health & Energy in YOUR 40′s and 50′s

6:30 – 8:30 p.m.

Oliver Woods Rec Center (Nanaimo)

Registration information (and more info on what will be covered in the workshop) will be sent to you soon and will also be on my Facebook page when it is ready.

HAPPY THANKSGIVING to all the Canadians!

As always I wish you….

HEALTH & HAPPINESS

With Love, Diana

 

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