32 minutes ago
Wednesday, May 1, 2013
This is so pretty, it looks like candy.
It was created from leftovers, really.
I always make roasted beets at the beginning of the week, yellow and red.
It allows me to be creative during the week for lunchtime salads and other fun things, and half the work is done.
Same thing goes for the sweet potato. I always bake an extra one when making dinner, so I can have it for lunch the next day (did you know sweet potatoes are considered a "super food"?).
Springtime Jeweled Quinoa Salad: (4 servings)
1 cup quinoa
2 cups water
1/2 baked sweet potato, skin removed and diced
2 roasted red beets, diced
2 roasted yellow beets, diced
3 Medjool dates, diced
handful of cashews (you can use pistachios)
chopped chives or spring onions (green parts only)
handful of fresh mint leaves, left whole
2 tbsp cider vinegar
1 tbsp honey
3 tbsp olive oil
Cook the quinoa in the 2 cups of water for about 20 minutes, until liquid is absolved.
Transfer quinoa to a bowl and cool.
Add in all the other ingredients and drizzle w/ the dressing.
Best served at room temperature.