Quinoa and Beetroot Salad
Ingredients
- Sliced beetroot
- 1 teaspoon salt
- 1 tablespoon agave nectar
- 3 tablespoons apple cider vinegar
- Water, as needed
- Quinoa
- Assorted raw vegetables
- Hummus
- Guacamole
Preparation
Slice the beetroot using a mandolin.
In a bowl, whisk together 1 teaspoon salt, 1 tablespoon agave nectar, and 3 tablespoons apple cider vinegar.
Pour the mixture over the beetroot slices. If not fully covered, add a bit of water and shake well.
Let the beetroot pickle for 15 minutes at room temperature.
Cook quinoa according to package instructions
Prepare hummus and guacamole if not using store-bought, or use pre-made versions
Assemble the salad by combining the pickled beetroot, cooked quinoa, and assorted raw vegetables, and serve with hummus and guacamole on the side
