Roasted beet quinoa salad
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
Instructions
- Rinse and drain quinoa in a saucepan with a tightly-fitting lid, Add the stock and sea salt if using.
- Bring to a boil, then turn down and simmer for 15 minutes. Turn off the heat and let sit about 10 minutes with the lid on.
- Meanwhile, quarter the beets, slice the celery and the carrots, and lightly cook the carrots in some water in the microwave (or steam them for 3 minutes).
- Fluff the quinoa with a fork, then toss all the ingredients in a serving bowl, drizzling with the oil and vinegar. Add some sea salt and freshly cracked pepper if desired.