Photo Credit: David Edgecomb
Adapted from: Dana of Killing Thyme
1 cup uncooked quinoa, rinsed
Vegetable broth (optional) This is for cooking the quinoa in, as opposed to water; measured amount will depend on package instructions.
1 cup of chopped tomato
1/3 cup pepitas, toasted
2 medium-sized uncooked beets, peeled
1 medium-sized carrot, peeled and julienned or shredded
1 avocado, cubed
2 cups torn or roughly-chopped supergreens; spinach, chard, arugula, and/or kale You can use one of these or a mix.
2 TBSP extra virgin olive oil
1 TBSP apple cider vinegar
2 TBSP pure maple syrup
Juice of one small lemon
1 TBSP fresh parsley, chopped
1 tsp Dijon mustard
1/4 tsp kosher salt
Cracked black pepper, to taste
Rinse the quinoa in a fine mesh strainer under running water for a minute or until water runs clear.
Place quinoa in a medium-sized pot or sauce pan along with vegetable broth (or water) — amount may vary, so go by the package directions. Bring the mixture to a boil. Cover the pot, reduce heat to a low simmer, and let it go for 15 minutes.
When the quinoa is cooked, remove it from the heat and let it rest, covered, for approx. 5 minutes, then fluff the quinoa with a fork. Set it aside.
Place the raw pepitas in a small skillet over medium-low heat. Stir often to keep them from burning. When ready, the pepitas will be fragrant and will turn a light golden color around the edges; a few may even make popping sounds. When done, remove from heat and let cool.
Grate the beets and transfer to a large bowl. You could also spiralize the beets using a spiralizer and simply chopping the ribbons into bite-sized pieces afterward.
Peel the carrots, and either shred them or julienne them. Toss them into the bowl with the beets.
Once the quinoa has cooled off a bit, add it to the bowl with the beets and carrots, along with the tomato, cubed avocado, greens and toasted pepitas.
Place all of the ingredients into a small bowl and whisk until well blended and emulsified. You could also place the ingredients into a jar and shake until well mixed.
Drizzle the vinaigrette over the salad and toss to coat. Give it a taste, and season with salt and pepper if needed. Serve.