Grains and Greens with roasted Beets
Rinse the quinoa in a fine strainer. Bring the water or vegetable stock to a boil, then add the quinoa. Cook Loosely cover and cook for at least 10 minutes until the quinoa appears Allow the quinoa to cool a bit, then add the remaining ingredients, Finally, stir in the cilantro, arugula/spinach, and sunflower seeds, if
at a rapid boil for a minute or 2, then reduce the heat to a simmer.
fluffy. Remove from heat and drain. ** If using brown rice or barley,
follow the instructions on the package.
saving the chopped cilantro and arugula or spinach until the end. Add
half the dressing and taste the salad before continuing to add more to
taste.
using. Any slivered or chopped nut would be a nice addition if
sunflower seeds are not available. Serve at room temperature.
Ingredients
Directions
Rinse the quinoa in a fine strainer.
Bring the water or vegetable stock to a boil, then add the quinoa. Cook
at a rapid boil for a minute or 2, then reduce the heat to a simmer.
Loosely cover and cook for at least 10 minutes until the quinoa appears
fluffy. Remove from heat and drain. ** If using brown rice or barley,
follow the instructions on the package.
Allow the quinoa to cool a bit, then add the remaining ingredients,
saving the chopped cilantro and arugula or spinach until the end. Add
half the dressing and taste the salad before continuing to add more to
taste.
Finally, stir in the cilantro, arugula/spinach, and sunflower seeds, if
using. Any slivered or chopped nut would be a nice addition if
sunflower seeds are not available. Serve at room temperature.