1 extra large beet (3 cups shredded), greens attached
1 lemon
Optional: 4-6 large eggs
Instructions
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.
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.
Thinly slice the beet greens from your beets into shreds.
In a bowl, combine cooked quinoa, shredded vegetables, shredded beet greens, and the juice of a lemon.
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/