I call this the perfect salad recipe because it offers a variety of sensory pleasing textures and fantastic flavor. It also makes an excellent snack or meal and is easy to toss in a container to have on the go or enjoy at home as a meal.
This is great to have on hand during a busy week so I know there is something nutritious and already made in the fridge
Here's the recipe…
6 servings for meal size portions or 12 servings for snack sized portions
2 cups dry quinoa
2 medium to large peeled cooked beets
If you’re not a fan of beets, no worries! Just substitute with tomatoes and it will be equally as delicious.
1/3 cup onion
1 cup parsley
2 tsp dried dill
1/2 cup extra virgin olive oil
1/4 cup fresh lemon or lime juice
1/4 tsp cayenne
salt to taste
1-2 avocados, sliced (optional)
Cook quinoa according to package directions. Or, add rinsed quinoa to a sauce pan with 4 cups of water. Bring to a boil then reduce to a simmer for 15-20 minutes until quinoa is somewhat transparent. Make sure water at bottom of pan has evaporated off.
Transfer quinoa to a large bowl and let cool at room temperature. Once cooled, chill in refrigerator for a couple hours.
Remove bowl with quinoa from fridge.
Chop beets, onion, cucumber and parsley and add to bowl with quinoa.
Add oil, lemon/lime juice, cayenne and salt.
Add avocados slices before serving if desired.
Gently toss to combine.
I hope you love this recipe as much as I do.