3cupscooked tricolor quinoa*as directed on package
2cupsseedless cucumberdiced with skin
1cupmangodiced
1cupcooked beets**sliced and divided
1/2cuppecanschopped
3tbsphemp seeds
Dressing
1/4cupolive oil
1/4cuplime juice
1/4tspsea salt
1garlic cloveminced, or 1/4 tsp garlic powder
2tbspcilantro
Instructions
In a large bowl, combine cooked quinoa, cucumber, mango, ½ cup beets, pecans, and hemp seeds. Mix well, top with the remaining beets, and set aside.
In a small bowl, whisk together the olive oil, lime juice, sea salt, minced garlic or garlic powder, and cilantro. Mix until emulsified.
Drizzle dressing over the salad and serve.
Notes
Nutrient Analysis:
Serving size: 1 cup Calories: 240 calories, Fat: 15 grams, Saturated fat: 1.5 grams,Carbohydrates: 23 grams, Sugar: 6 grams, Sodium: 95 milligrams, Fiber: 4 grams,Protein: 5.5 grams, Cholesterol: 0 milligrams*Freezing quinoa: Freeze either in freezer safe airtight bags, containers, or glass containers. If freezing in freezer safe bags, lay the quinoa down flat. Label and date the bag. For the best flavor, quinoa can be frozen for one month. Defrost in the refrigerator overnight.**For beets: Place 2 inches of water on the bottom of a saucepan and bring to a boil. Place beets in the steamer basket and add the basket to the pot, cover and steam for 15 minutes. Beets are cooked when you can easily glide a fork into to the center.