|A Quinoa Salad Your Body Craves|
- Two Cups of cooked Quinoa
- One cooked red Beet
- One cooked Carrot
- One cooked Potato
- Three tablespoons of Mayonnaise
- Spinach or Lettuce (optional)
Prior to cooking the Quinoa make sure to rinse the seeds in water for 15 minutes and wash and rinse with water until the water comes clear of any white residue. Proceed to cook about one cup of seeds to two cups of two cups of water. The quinoa seeds should increase in volume to double in size and should be ready between fifteen to twenty minutes. Let this cool for a couple of minutes while preparing the other ingredients. Add two cups of this cooked grain for the salad and store the rest for other recipes.
Potato and Carrot:
Add one potato to a pot and boil for about 20 minutes. You could add a sprinkle of salt to the water if you wish. When the water begins to boil, lower the heat setting to low and add the carrot. Let these vegetables cook together for another 20 minutes in low heat setting. I prefer to cook these two vegetables and then rinse in a cold water bath to remove their skins.
In a separate pot add one whole beet and cook under low heat for about 30 to 40 minutes. The beet will be done when you could slide a knife through it. Cook the beat separately to avoid staining the other vegetables. When cooked remove the beet from the pot and bath in cold water. Proceed to remove the skin and dice for your salad.
Take three tablespoons of mayonnaise and mix it thoroughly with the quinoa, carrot and potato bits. Add the diced beets at the end and give a quick mix. To add a final touch to the Quinoa Salad try decorating it with spinach or lettuce of your choosing before serving.