After another fantastic visit to The Enjoy Centre in St.Albert…I was on a mission to recreate a beet and quinoa salad I had at lunch from the Prairie Bistro.
I googled a few and found a few ideas. I modified them a bit and came up with this.
1. Preheated the oven to 400 degrees. Diced 3 beets. Tossed them in olive oil, s & p. Roasted them in the oven for 30 minutes.
2. While the beets were cooking I cooked 1 cup of quinoa.
3. To make the dressing I combined: 1 1/2 tbs of red wine vinegar, 1 tbs orange juice, 1 tsp Dijon mustard, 1 tsp olive oil and salt and pepper.
4. Once the beets and quinoa were done I combined everything. I added about 3 handfuls of mixed spinach and arugula chopped up. Stirred it all together and popped it in the fridge (I like it cold, but it could be eaten warm).
Turned out delish! Next time I’d add some lemon juice.
Looking forward to having it for lunch this week!
Two SUPER foods combined!
Hope you had a lovely weekend! We sure did 😉