Scarlet Quinoa is well known not only for its high nutritional value like protein, iron, magnesium and balanced set of amino acids but it is also considered as a good source of dietary fiber. Many types of easy-to-make mouth watering salads and dishes including soups can be prepared using scarlet quinoa and it can be a very good option for breakfast (in place of oats) when coupled along with honey and dry fruits. When scarlet quinoa and beets come together in a dish their colors not only blend but give our mouth a taste to remember packed with high nutritional value making the dish all the more irresistible! This scarlet quinoa and beet salad can be a very good side dish or as a wholesome main course and the best part about this salad is that it can be prepared with leftover Quinoa.
SCARLET QUINOA AND BEET SALAD
1 cup sprouted or regular quinoa, rinsed thoroughly
1 1/2 cup filtered water
Pinch of sea salt
6 red beets, scrubbed and cut into small pieces
2 tbsp olive oil
1 tbsp lemon
1 tbsp Honey
1 tbsp cider vinegar
Fresh grounded pepper
Salt to taste
Minced Mint leaves (Optional)
Minced fresh Rosemary
Quinoa should be washed and rinsed well in order to get rid of its bitterness. Then it should be boiled in a pot of water on medium flame, along with some salt for about 15 minutes so that it becomes tender. For Beet roots which are previously cleaned and cut it needs to be roasted in the oven until it gets soft. Then put the now soft beet root and tender Quinoa in a mixing bowl. Start adding the other ingredients one after another including the dressing. Keep this mixture for about 20 minutes.Then your yummy and tangy scarlet quinoa salad is ready to be served.
Since this salad is made out of all natural green ingredients it is also a rich source of fiber and protein Along with fresh herb and healthy olive oil, this delicious Scarlet Quinoa and Beet root salad is a very healthy option for all health conscious people.
Green is always healthy. It’s a healthy vegetarian dish prepared faster with least energy consumption.