Quinoa and Beet Salad

Serves 4 

This anti-inflammatory, colorful and crunchy salad holds up beautifully even with the dressing added, making it perfect for meal prep. It is a great source of fiber and plant nutrients.

1 cup quinoa, cool completely before mixing

2 cups water

2 cups finely grated carrots

2 cups finely chopped or grated beets

1/2 medium red onion, finely chopped

1 cup loosely packed chopped fresh curly or flat-leaf parsley

pea sprouts, for garnish

juice of 2 lemons

⅓ cup extra-virgin olive oil

Sea salt

1. Combine the quinoa and water in a small saucepan and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes, or until fluffy. Remove from the heat and cool completely.
2. Meanwhile, in a large salad bowl, combine the carrots, beets, red onion and parsley. Stir in the cooked quinoa.
3. In a small bowl, whisk together the lemon juice, olive oil and sea salt to taste until emulsified.
4. Pour the dressing over the salad, top with pea sprouts and serve immediately. Alternatively, you can store the salad (with the dressing) in the fridge until ready to serve, then top with pea sprouts.