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Published on Jun 16, 2017
Recipe courtesy of Elisha Joyce from Rebel Grain.
Ingredients: 1.5 cups quinoa (any quinoa will do, but I did like how the tricolor helped the presentation of this recipe) 2 medium beets, rough chopped into chunks and roasted with salt and olive oil for about 20 minutes at 375 degrees 1 large handful of baby arugula 1 large handful of baby spinach 1/4 cup of thinly sliced red onions 1 TBSP of fresh diced jalapeño (or, more or less depending on your preference)
Dressing: 1/3 cup olive oil 1/8 cup of rice wine vinegar 1/8 cup of balsamic vinegar 1 tsp of honey 1 tsp sea salt 1 tsp black pepper
First, make the dressing by putting all the ingredients in a jar with a lid, and SHAKE VIGOROUSLY for about 20 seconds. Done.
Salad: Put the beets, onions, and jalapeños in your bowl, then pour the dressing over the ingredients to soak them.
Next, add the spinach and the arugula, and toss everything together until evenly coated by the dressing.
Finally, add in your quinoa.
Toss everything together until evenly coated… and serve.
NOTE: when dressing with a vinegar based dressing, ALWAYS add quinoa last and never dress the quinoa directly… you don’t want the quinoa to be overtaken by the vinegar.