Beet Quinoa Salad
January 29, 2016
Yam and beet.
The cooked quinoa in with black beans, scallions, and cilantro.
Cook the beets and yams in a little oil.
After the kale goes in, add garlic, ginger, chiles, cumin, and curry powder. Then dump this whole mixture in with the quinoa.
This salad is beautiful. It's also delicious. It's also very healthy.
This is the type of lunch that you can just shovel into your face but not feel bad about it!
The lemon and ginger balance perfectly with the earthy sweet beets and fresh cucumber and cilantro. So good!
Beet Quinoa Salad
- 2 Cups Quinoa
- 1 Bunch Scallions (thin sliced)
- 1 Bunch Cilantro (chopped)
- 3 Lemons (juiced)
- 2 Tablespoons Red Vinegar
- 1 Cucumber (diced)
- 1 Red Pepper (diced)
- 14 Ounces Black beans (strain and rinse)
- 2 Beets (diced)
- 1 Yam (diced)
- 1 Bunch Kale (stems removed and chopped)
- 2 Cloves Garlic (minced)
- 2 Tablespoons Grated Ginger
- 3 Thai Chiles
- 1 Tablespoon Cumin
- 1 Teaspoon Curry Powder
Instructions
- Cook the quinoa in a pot of water that is just barely simmering. Strain when tender but the germ ring is still attached. Mix it with the scallions, cilantro, lemon juice, red vinegar, cucumber, red pepper, and black beans.
- Put about 2 tablespoons of oil in a pan and add the beets and yam. Cook on medium for about 30 minutes stirring often. Cook until tender. Add in the kale and cook 2 minutes.
- Add in the ginger, garlic, chiles, cumin, and curry. Stir and cook 2 minutes. Remove from heat and allow to cool for 5 minutes.
- Add the beet mixture to the quinoa and stir well. Serve.