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Quinoa, Beetroot, Apple & Celery Salad

Prep Time15 minutes
Cook Time1 hour
Ready in1 hour 30 minutes
Course: Breakfast, Lunch, Salad

Ingredients

  • 1 large beetroot Vata 0 Pitta + Kapha - -
  • 1 cup quinoa Vata + Pitta - - Kapha -
  • 1 3/4 cups water Vata 0 Pitta - Kapha +
  • 1 green apple thinly sliced (Vata + Pitta - - Kapha -)
  • 3 stalks celery thinly sliced (Vata - Pitta - - Kapha -)
  • Handful of celery leaves chopped (Vata - Pitta - - Kapha -)
  • 1 small red onion finely chopped (Vata - - Pitta + Kapha -)
  • Handful of dried cranberries chopped (Vata - Pitta + Kapha -)
  • Handful of pumpkin seeds Vata 0 Pitta - Kapha -
  • 2 Tbs. olive oil Vata - - Pitta + Kapha +
  • Juice from 1 lemon Vata - - Pitta + Kapha -
  • 1/2 tsp. sumac Vata + Pitta - Kapha - -
  • Salt and pepper to taste

Instructions

  • Cook the beets until soft (about an hour). Cut to small cubes and put aside to cool.

Make the quinoa:

  • Put 1 cup quinoa in a medium cooking pot. Turn on the flame and roast for 2 minutes with no water or oil.
  • Add 1 and 3/4 cups of water and bring to boil.
  • Lower the flame, cover and simmer until water is absorbed.
  • Let cool.
  • Mix the quinoa with rest of the ingredients and season with olive oil, lemon juice, sumac, salt and pepper to taste.

Notes

Optional additions: For Pitta: omit the onion.