A perfectly fresh fall salad to cleanse the body and soul!
~ Vegan & Gluten-Free ~
Ingredients:
I cup quinoa, uncooked
3 cups grated carrots
1 1/2 cups grated beets
1 small yellow onion, chopped
1 tbsp grape seed oil
Sauce:
1/2 freshly squeezed lemon juice
1 tbsp tahini
1/4 cup water
1/4 tsp cayenne pepper **or less if you are not a hot & spicy fan!
1/4 tsp salt
Garnish:
1 cup arugula (optional)
Cook 1 cup of uncooked quinoa and set aside to cool. Grate carrots and beets and place in medium bowl. Finely chop yellow onion and sauté over medium heat with grape seed oil until onion turns just translucent. Then place in bowl with grated carrots and beets. Add cooled and cooked quinoa and mix together.
In small bowl add lemon juice, tahini, water, cayenne pepper and salt and whisk until well blended. Add to beet, carrot and quinoa mixture stirring until well combined.
Serve and garnish with arugula if desired.
Makes about 4-6 servings.
Prep and cooking time:
Prep time ~ 15 minutes
Cooking time ~15 minutes
Total time ~ 30 minutes
Love the power of food:
Quinoa
This amazing seed is an excellent protein source as it contains all essential amino acids, making it an excellent protein source for vegans. It is also a good source of magnesium, manganese, iron, phosphorous, copper and zinc as well as vitamins B2 and vitamin E.
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