Last week, I got beets, radishes, cilantro and an onion from my CSA. I really didn't think about using them all together until I found a recipe for quinoa salad that did just that. As you know, I'm not so great at following recipes exactly as they're written but I used it as a guideline and made a few adjustments to suit my taste.
Scarlet Quinoa Salad
(Adapted from Eden Organic Red Quinoa recipe)
1 cup organic red quinoa, washed and rinsed
1 1/4 cups water (to cook quinoa)
2 medium beets, cooked, peeled and diced
2 TBSP extra virgin olive oil
1 TBSP fresh lemon juice
1 TBSP fresh lime juice
6 red radishes, sliced into half-moons
1/2 minced red onion
1/4 cup organic dried cranberries
1/8 cup crushed almonds
1/4 cup cilantro, chopped (adjust to taste)
sprinkle with pepper & sea salt to taste
Cook quinoa according to directions. Boil or roast beets until tender (approx 45 minutes). Once beets are cool, peel and dice. Toss all ingredients in a bowl. Serve and enjoy! Makes approximately 6 1-cup servings.
Tip: This is great to make in advance and keep in the fridge as an easy option for lunches and dinners during the week.
~Have a Healthy Day~