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.