Name: Roasted beet quinoa salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup quinoa (rinsed and drained); 2 cups vegetable stock (low-sodium) (or low-sodium chicken stock); 1/4 tsp sea salt (optional (omit for low-sodium diets)); 4 beets (roasted, steamed, or pressure cooked); 3 stalks celery (sliced); 2 carrots (colored, sliced, lightly cooked (microwave is fine)); 1 tbsp olive oil (extra virgin) (blood orange olive oil is killer in this); 1/2 tbsp balsamic vinegar (fig balsamic, white balsamic, or apple cider vinegar can be substituted)