• 2 large handfuls of mixed greens
•½ cup of cooked quinoa
•1 medium size golden beet, chopped
•¼ avocado, cubed
•1 handful of pumpkin seeds, raw or toasted
•1 Tbsp dried currents
•Salt & pepper to taste
•Clean salad dressing of your choice. Balsamic or Greek Vinaigrette goes well with this salad.
Place the beets in a medium saucepan and add water to cover. Bring to a boil, reduce heat and simmer until tender (when a fork can easily go through the beet), about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled.. Peel skin off beets and chop into 1” cubes.
Cook the quinoa according to package directions.
Place greens in a bowl and top with beets, avocado, seeds & currents.
Drizzle with dressing, top with salt & pepper and enjoy!
Recommend making double or triple batch of quinoa and beets; cook once eat twice!
While homemade dressing is best, I love Primal Kitchen and Annie’s Organic brands for when I’m in a pinch!