Chilled Quinoa Salad

Let’s face it, eating leafy greens as your salad is wonderful, but it can get a bit monotonous. Eating a variety of fresh ingredients is absolutely key to a healthy lifestyle.  We’d like to introduce you to another way to enjoy a tasty lunch or perhaps a lighter fare for dinner or a creative side dish. Summers are very hot here in our Sonoran Desert and it is important to eat foods that are light, cool, yet satisfying. In temperatures of 110 + degrees, we opt for more veggies and smaller portions to help cope with the heat. This particular dish features red quinoa, golden beets, avocado and asparagus, garnished with cilantro. Beets are high in folic acidpotassiumcalcium and antioxidants. We love asparagus for a several reasons, it is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E., and asparagus a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid. Additionally so, it helps to get rid of excess body water and has anti-inflammatory properties. Use all organic if possible, especially beets. 

Here’s how to create this simple salad: (adjust all ingredients for larger portions)

  • Pre-boil red quinoa, we used 1 1/4 cup in this single serv salad
    • (we always make extra without salt, chill in the refrigerator)
  • 3 chilled asparagus stalks (we like to pre-bake a whole bunch)
  • 1 small golden beet, sliced
  • 1/2 small avocado
  • Cilantro for garnish or as much as you prefer
  • Pinch of pink Himalayan sea salt
  • Pinch of fresh cracked pepper (less heat in the hot summer is better)
  • 1 tbsp of pumpkin seed oil, drizzled

Enjoy and feel fabulous!  NK

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