FOR THE SALAD
1 cup of dry quinoa, rinsed
2 1/2 cups of beets, steamed (approx. 15-20 min), peeled, and diced in small cubes (approx. 3-4 beets)
1/4 cup of cilantro
1/4 cup of mint (optional)
2 spring onions, chopped
2-3 mandarins, peeled, each individual piece chopped into 3-4 cubes
A few handfuls of roasted pumpkin seeds (salted or not- your choice)
Salt and pepper, to taste
3 avocados (either cut in half, for serving- or cut in pieces, if you don't want to serve the salad in the avocados)
1/3 cup of olive oil
1/3 cup of lime (or lemon juice)
1 inch piece of ginger, peeled and minced
2 Tablespoon of maple syrup (or honey)
1 garlic clove, peeled and minced (or 1 garlic scape, chopped)
1 teaspoon salt
Pepper, to taste
Cook the quinoa according to package instructions. Let cool. Reserve.
In a large bowl, mix quinoa with all the salad ingredients EXCEPT for the avocados (but if you do not wish to serve the salad in the avocados, you can add the chopped avocado to the quinoa at this point).
In a small bowl, whisk all the ingredients for the ginger dressing. Add 3/4 of the sauce to the salad. Mix well.
Serve the quinoa-beet salad in each half avocado (optional).
Drizzle a bit more dressing on each avocado. Serve. Voilà!
Pairs Well With
FEATURING: Beets, cilantro and garlic (or garlic scapes).
A nice & sweet salad that my kids love- served in an avocado, when I want to be fancy, or just like that when I don't. It can be eaten as a side dish or as a meal.