Bright Beet Quinoa Salad with Lemon and Ginger
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 cup dry quinoa
  • 2 medium zucchini (2 cups shredded)
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • Pinch red pepper flakes
  • 2 large carrots (1.5 cups shredded)
  • 1 extra large beet (3 cups shredded), greens attached
  • 1 lemon
  • Optional: 4-6 large eggs
Instructions
  1. Combine dry quinoa, salt, ground ginger, and red pepper flakes in a pot on the stove and cover with 2 cups of water. Bring the mixture to a boil, and then reduce the heat and cover the pot. Let it simmer for 15 minutes and then turn off the heat and allow it to continue to steam for 5 minutes, or until fluffy.
  2. Remove the beet greens from the beets and set aside. Peel carrots and beets, and cut all the vegetables into pieces that will fit through a food processor shredder attachment, and shred the raw vegetables (yield of shredded vegetables is noted above. Alternatively, use a vegetable peeler or buy pre-shredded vegetables.
  3. Thinly slice the beet greens from your beets into shreds.
  4. In a bowl, combine cooked quinoa, shredded vegetables, shredded beet greens, and the juice of a lemon.
  5. Serve warm or cold, and top with a fried egg at the time of serving if desired.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/05/22/bright-beet-quinoa-salad/