Warm Quinoa Salad

There are a number of reasons why I LOVE this dish.

1.) Quinoa is one of the few vegan/vegetarian foods that is a complete protein. Meaning it has all the essential amino acids that our bodies need and cannot make on their own. So not only is this supportive for our nutrition, but it will also keep us full.

2.) Ayurveda leans on warm foods because they are easier to digest. However, in the summer (depending where we live) it’s warm and our bodies often crave light and cool foods. This salad is a perfect fusion because not only is it warm and easy to digest, but it is also still light & refreshing.

YIELD: 1 serving

INGREDIENTS:

1/4 c dry quinoa (will yield ~1/2 cup cooked)

1 tbsp Coconut oil

1 beet diced and roasted 

1/4 c cherry tomatoes (halved)

1/4 c diced cucumber (seeds removed)

1/2 c shredded purple cabbage 

Sauce:

1 tbsp tahini

3 tbsp grapefruit juice

1/8 tsp garlic powder

Salt and pepper to taste

(Water to thin as needed)

Optional pumpkin seeds (pepitas) to top

Optional 1/2 tsp maple syrup to sweeten

INSTRUCTIONS

1.) Preheat oven to 400.

2.) Dice 1 beet (remove any stems and keep the skin on), lay on a cookie sheet and toss lightly with coconut oil. Roast for ~30 minutes, turning occasionally to cook evenly. Should be easy to pierce with a fork when done and have a slightly caramelized taste.

3.) Boil 3/4 cup of water in a small sauce pan.

4.) Rinse quinoa well then add to boiling water.

5.) Bring the quinoa to a boil then cover with lid and simmer for ~10-12 minutes (water should be almost entirely absorbed). Turn off the heat and allow the quinoa to sit for another 5-7 minutes. Remove lid and fluff lightly with a fork.

6.) While quinoa is cooking, rinse and prep the veggies. Slice the cherry tomatoes in half, peel, deseed, and dice the cucumber (I usually slice the cucumber down the center length-wise and use a spoon to scoop out the seeds), shred the purple cabbage (slicing off ribbons with a chef’s knife is my preferred method here). Place veggies to the side.

7.) Then make your dressing! Add tahini, grapefruit juice, garlic powder, salt, pepper and optional maple syrup to a bowl. Wisk with a fork. The consistency should not be too thick or too loose. Somewhere in-between. Add water as needed to thin it out.

8.) Toss roasted beets, tomatoes, cucumber, cabbage, quinoa, and dressing in a bowl.

9.) Top with pepitas (optional) and enjoy!