Quinoa & Beetroot Salad

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad
Servings 4 Servings

Ingredients
  

For the salad:

  • 1 cup uncooked quinoa Vata + Pitta - - Kapha - -
  • 1.75 cups of water Vata 0 Pitta - Kapha +
  • Handful of Arame seaweed Vata - Pitta - Kapha 0
  • Pinch rock salt Vata - - Pitta 0 Kapha +
  • 1 medium size raw beetroot, finely grated (Vata 0 Pitta + Kapha - -)
  • 1 celery stalk finely sliced (Vata - Pitta - - Kapha -)
  • 1 endive finely chopped (Vata + Pitta - - Kapha -)
  • 2 Tbs. roasted pumpkin seeds Vata 0 Pitta – Kapha -

For the dressing:

  • 3 Tbs. sunflower oil Vata 0 Pitta - Kapha 0
  • Juice from 1/2 a lemon Vata - - Pitta + Kapha -
  • 1 Tbs. balsamic vinegar Vata - - Pitta + Kapha 0
  • 1 small garlic clove Vata - - Pitta ++ Kapha 0
  • 1 Tbs. pomegranate molasses Vata - Pitta 0 Kapha -
  • 1 Tbs. honey Vata + Pitta - Kapha -
  • 1 tsp. rock salt flat (Vata - - Pitta 0 Kapha +)
  • Pinch of ground black pepper Vata - Pitta + Kapha - -

Instructions
 

  • Soak the Arame seaweed in 1 cup of water for 10 minutes, then strain and wash.
  • Put the quinoa in a pot, add the seaweed and water.
  • Bring to boil, add a pinch of salt, cover and lower the flame.
  • Cook until all the water is absorbed.
  • Transfer the cooked quinoa into a wide bowl and leave to cool.
  • In a separate dish mix the grated beetroot, chopped celery, sliced endive and roasted pumpkin seeds.
  • In a deep bowl whisk the ingredients for the dressing.
  • Add the cooled quinoa to the vegetable bowl, pour the dressing and mix well

Notes

Optional additions:
For Vata: add to the salad 100 gr. / 3.5 oz. of crumbled ricotta cheese.
(Vata - Pitta - - Kapha 0)

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