Quinoa-Beet Salad

I love quinoa cooked and served in many ways:

Warm as a side dish, like a risotto, in a soup,  as a cold salad, etc. The variations are endless.

The one recipe  I'll share with you today is a combination of two superb ingredients: Beets and quinoa.

The color is absolutely divine; the crunchiness from the fresh beets and the walnuts, combined with the sweetness of the cranberries, is delicious! Very unique texture and super tasty!



1 cup dry quinoa 

2 cups water

1 large fresh peeled beet grated

1/2 cup raw chopped walnuts

1/4 cup cranberries


Juice of 1 lemon

1 teaspoon agave 





In a small pot cook quinoa in water. Let it cool completely.

Assemble the salad, add the grated beets, walnuts and cranberries. 

Pour the dressing and mix.

Serve cold.

Estee RavivSalads, Gluten Free