Ingredients
- 1 cup Quinoa
- 2 large beets or 3-4 medium
- 3 carrots
- 2 Tablespoons Olive Oil
- 6 oz Wacky Salad
- 1/2 cup Olive oil
- 1/4 cup lemon juice
- 1/3 cup maple syrup
Instructions
- Place the quinoa in a sauce pan with 1.5 cups water, and a pinch of salt. Bring to a boil, reduce heat and simmer with lid on for 20 minutes - or until soft/chewy. Cool and refrigerate.
- Heat the oven to 375 degrees. Scrub the beets and carrots. Cut into small dice-sized pieces. Toss with 2 tablespoons olive oil and place on a baking sheet. Roast for about 30 minutes until slightly browned. Turn half way through cooking. Cool and refrigerate.
- To make the dressing: whisk the ingredients until emulsified - can use a blender.
- To serve: Toss the cooked grain and veggies separately in the dressing. Plate the Wacky Salad greens, top with the veggies and grain. Drizzle extra dressing over the top.
- Optional: add shredded cheese and/or roasted and salted sunflower seeds
Notes
Source: Our friend, Gwen Anderson