Adapted from “Healthy Cooking”, Taste for Life Magazine, May 2009
This gluten-free recipe uses NOW® organic quinoa. In addition to its high protein, quinoa is also a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus.
|1 1/2 cups washed and drained NOW Real Food® Quinoa*|
|2 1/4 cups water |
|1 pinch sea salt |
|1 cup beets, peeled and grated |
|1/2 cup fresh parsley, packed and finely minced |
|1/2 cup scallions, chopped |
|2 1/2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*|
|1/2 cup lemon juice, freshly squeezed |
|3 cups baby salad greens, for garnish |
|1 medium carrot, julienned (cut into long, thin strips), for garnish |
- Place quinoa, water, and salt in a saucepan and cook according to package directions.
- Remove from heat.
- Fluff up quinoa and stir in beets until all grains turn crimson.
- Stir in parsley, scallions, olive and lemon juice.
- Serve on a bed of salad greens surrounded with carrot sticks. May be served warm, room temperature, or chilled. Additional lemon juice and sea salt may be added.
*NOW items available at your local health food store