Quinoa & Beet Salad

Gratitude always!

Serves: 4

Salad:

450gm Quinoa (I used white quinoa)

3 Small beetroot shredded

1 Purple onion diced

3 Hands full of baby spinach shredded

1 Large sweet potato chopped in small pieces

1/4 Cup of pecans

1/4 Cup Pepitas

1 Tablespoon sesame seed

2 Tablespoon of dried Mix herbs

1 Tablespoon of olive oil

Salt

Pepper

Dressing:

Fresh juice of 2 oranges

2 1/2 Tablespoon olive oil

1 Tablespoon white vinegar

1 Tablespoon coconut nectar

1/4 Cup chopped Parsley

Salt and Pepper

PRE heat oven

COVER sweet potato with olive oil and a little bit of mix herbs

ROAST sweet potato for 20-25 minutes-until crunchy

COOK quinoa as per instructions - I usually add dried mix herbs to the quinoa while cooking

MIX diced onion and shredded beetroot in a separate bowl

COOL cooked quinoa in the fridge for a few minutes

BLEND all the ingredients for the dressing for a few seconds

COVER the serving plate with shredded spinach

MIX quinoa, beetroot and purple onion, making a super cool pink quinoa

COVER the spinach with the quinoa salad

ADD roasted sweet potato to it

SPRINKLE pepitas, sesame seeds and pecans

ADD dressing to the salad or serve it on the side