Try this flavourful salad as a side dish or as a light main dish!
~ Vegan & Gluten-Free ~
Ingredients:
2 cups cooked quinoa
2 small beets, peeled and cut into about 2 inch pieces
1 pear, washed and thinly sliced
1 tbsp grape seed oil or avocado oil
1/4 cup sliced almonds, lightly roasted
2 tbsp chives, chopped
salt & pepper
drizzle with olive oil
Set oven to 400F.
Cook quinoa (about 3/4 cup of dry and 1.5 cups water with a veggie bouillon cube). Set aside when done. Peel and cube beets. In a medium bowl add beets, grape seed oil or avocado oil and a dash of salt & pepper. Mix until beets are evenly coated. Place on a baking sheet and put on middle rack of pre-heated oven. Bake for about 30 minutes or until beets are easily skewered with a fork. Meanwhile, thinly slice the pear and set aside. In a small frying pan, over medium heat, lightly roast sliced almonds until lightly golden brown. Chop chives. On serving plates or in a serving bowl add quinoa, then top with beets and pear. Garnish with almonds and chives. Drizzle lightly with olive oil and a dash of salt & pepper. Enjoy!!
Makes about 3-4 small side salads or 2 large salads
Prep & Bake time:
Prep time ~ 25 minutes
Cooking time ~ 30 minutes
Total time ~ 55 minutes
Love the Power of Food
Quinoa
This wonderful seed is an excellent wheat and gluten-free choice. It is high in protein and also contains all essential amino acids making it a complete protein source. Quinoa is a very good source of manganese and magnesium as well a good source of calcium, iron, copper, zinc and phosphorus. Vitamins B2 and E are also present in healthy amounts. Quinoa is a great choice for a vegan lifestyle because of its complete protein profile!
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