Ingredients
1 1/2 cups quinoa, rinsed and drained
1 pinch sea salt
1 cup beets peeled
1/2 cup parsley finely chopped
1/2 cup scallions chopped
2 1/2 tablespoons extra virgin olive oil
1/2 cup lemon juice freshly squeezed
3 cups baby salad greens
1 medium carrot, julienned
Directions
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Place quinoa and 2 1/4 cups water and salt in a sauce pan, bring to boil. Turn down to low heat, cover. Simmer until done, about 15 minutes. Remove, fluff up quinoa.
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Stir in beets, until all the grains turn scarlet. Stir in parsley, scallions, olive oil and lemon juice. Serve on a bed of salad greens, surrounded with carrot sticks. This may be served warm, room temperature or chilled. Additional lemon juice and sea salt may be added if desired.
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