When you want something fresh and light yet you’re also starving, you might not think a salad will truly satisfy. That’s because you haven’t tried this salad yet! All the fiber from the beets, carrots, greens, and quinoa make it surprisingly hearty, plus the beautiful, deep purple root veggie may help fight cancer. Topped with an energizing citrus dressing and crunchy walnuts, this is perfect for lunch or dinner.
Ingredients
- 3/4 cup quinoa
- 1 1/2 cups low-sodium vegetable stock
- 1/4 cup sultana raisins (or regular raisins)
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon finely minced, pureed, or grated ginger
- 1orange, juiced
- 2small beets, peeled and spiralized
- 2small carrots, peeled and spiralized
- 1/4 cup chopped walnuts
- 4 cups mixed baby greens of choice (such as spinach, arugula, romaine, etc.)
Directions
- In a small saucepan, boil quinoa in vegetable stock for 10 minutes or until quinoa is puffy and all liquid has been absorbed.
- Meanwhile, in a small bowl, soak raisins in olive oil, ginger, and orange juice. Set aside.
- Place beets and carrots in a large bowl. When quinoa has finished cooking, add to the bowl along with walnuts. Pour raisin mixture on top and toss to coat.
- Divide greens between two bowls and arrange half the salad on top of each. (Alternatively, let salad sit in the fridge for 15 to 20 minutes in order to absorb more of the citrus flavor, then serve.)
