Quinoa and Beet Salad

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Ingredients:

Salad

  • ½ cup uncooked quinoa, rinsed
  • 1 small raw beet, peeled and shredded (red or golden)
  • 1 medium-large carrot, peeled
  • 2 cups packed kale, roughly chopped
  • 1 avocado, cubed

Vinaigrette

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons honey
  • ½ to 1 teaspoon Dijon mustard, to taste
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste

Directions:

  1. Cook the quinoa for 15 minutes in water or bone broth until done.  Let it cool.  In a large bowl, add the kale and enough dressing to cover and massage the dressing into the kale leaves.  Add the cooled quinoa, beets, carrots and avocado.  Mix with a bit more dressing to taste if needed.