Beet & Quinoa Salad


beets (scrubbed)
1 cup
dry quinoa (cooked according to package directions and cooled)
apples (peeled and chopped)
celery stalks (sliced)
1⁄2 cup
nuts of choice (walnuts or pine nuts are excellent)
lemons (juiced, separated)
6 tablespoons
olive oil
several leaves fresh parsley (more parsley than the other herbs)
a few leaves fresh cilantro
a few leaves fresh chives
a few leaves fresh mint
salt and pepper (to taste)
large servings


Cover beets with boiling water and simmer until cooked but not too soft. Cool. Take the skin off and dice. (You might want to wear gloves.)

Toss the chopped apples with juice from one lemon. Combine cooked quinoa with the beets, apples, celery and nuts.

Make a dressing by processing the juice from second lemon together with olive oil and herbs. Salt and pepper to taste. Toss all ingredients with dressing.  (Recipeā™¦177)