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▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)

To Cook Quinoa:
1/2 Cup Quinoa + 3/4 Cups Water

(OR if you are using already cooked quinoa then 1+ 1/2 cups firmly packed cooked quinoa)

Salad dressing:
3 Tablespoon Extra Virgin Olive Oil
3 Tablespoon Balsamic Vinegar
1 Tablespoon Lemon or Lime Juice OR White Vinegar (to taste)
Salt to Taste (for your reference I have added 1/2 teaspoon salt)
1/2 Teaspoon Ground black pepper
1/2 Teaspoon Ground Cumin
1/4 teaspoon Cayenne pepper or to taste (OPTIONAL)

To Cook Carrots & Beets:
1 Cup Carrots - chopped into small pieces
1 Cup Beets - chopped into small pieces
1 Teaspoon oil
1/4 Cup Water

Other Salad ingredients:
100g Spinach (3+1/2 cups firmly packed)
1/2 Cup Red Onion (100g)
1/2 Cup Parsley finely chopped (OPTIONAL)
1 Cup Walnuts - Toasted preferably (85-90g)

▶️ IMPORTANT TIPS:
- Chill the cooked quinoa, carrots & beets and veggies
- ADD THE DRESSING JUST BEFORE YOU SERVE. If you at it before hand the quinoa will soak it all up and it won’t be as flavourful.
- If you want to make a smaller batch cut the recipe in half.

▶️ My other Salad videos:
High Protein Chickpea Salad (Plant-based): [ Ссылка ]
Ultimate Edamame Corn Avocado Salad Recipe: [ Ссылка ]
Creamy Avocado Dressing / Dip: [ Ссылка ]
High Protein Kale Salad: [ Ссылка ]


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