late spring quinoa salad

what you’ll need

• 2 cups beets

• 1 can chickpeas

• 2 cups quinoa

• 2 apples

• 1 white onion

• apple cider vinegar

• olive oil

• 2 cups spinach

• himalayan pink salt

how you’ll prepare it

preheat oven to 450°. add prepared beets when oven indicates “ready”.

wash, peel, dice beets. toss with olive oil and a dash of pink salt.

drizzle olive oil in pot on medium-low heat, add quinoa and brown.

peel and dice apples and onion.

add 1 cup of water to quinoa and bring to a boil. hang out for approximately 8 minutes.

mix onion and chickpeas into quinoa. let boil for about 12 minutes.

add cut up apple and spinach to quinoa pot. turn heat off and add a splash of apple cider vinegar. cover pot.

turn off oven and bring out beets when tender enough to skewer with fork.

eat fresh or divide up into lunch portions for the week.

ways you can consume it

add a splash of italian dressing and parmigiana cheese.

top with light meats like fish or poultry.

tastes great cold or warm.