Quinoa Salad with Carrots and Beets

Full of fiber and phytonutrients this delicious and healthy salad can be served as a side or a complete meal. Quinoa is a great source of plant-protein ~ sure to satiate you and also balance your blood sugar.

Salad Ingredients:

• 1 cup quinoa 
• 2 cups water
• 2 cups grated carrots 
• 2 cups grated beets (I do mine in my food processor)
• ½ medium red onion, finely chopped
• 1 cup loosely packed, roughly chopped fresh flat leaf parsley

Dressing Ingredients:

• Juice of 2 lemons 
• ½ cup extra virgin olive oil
• Sea salt

 Salad:

1. Combine the quinoa and water in a small saucepan and bring to a boil.
2. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes, or until fluffy. Remove from heat and cool completely.
3. Meanwhile, in a large salad bowl, combine the carrots, beets, red onion and parsley. Stir in the cooked quinoa. 

 Dressing:

4. In a small bowl, whisk together the lemon juice, olive oil and sea salt to taste until emulsified. 
5. Pour the dressing over the salad and serve immediately.

You can store the salad (with the dressing) in the fridge until ready to serve.