Another tasty gluten free meal. This salad is quick and easy to make and can be used as a side dish or main course. Turmeric is great for the liver and beets are known to be good for the blood. If you don’t have all the ingredients, then play around a little with what you do have, after all, that’s how this recipe was born.
2large handfuls of red Swiss chardOr Spinach as shown in the picture
1tspDried parsleyor fresh
1tspDried basilor fresh
Begin cooking quinoa, bringing 2 cups water to a boil, adding the grain, and let simmer for 10 minutes.
On the side, wash and grate the beet. Don’t peel it, as there are lots of nutrients in the skin. Place the grated beets in the bottom of the bowl.
Cut, chop, dice the remaining vegetables as you please (this recipe is meant to be quick and easy).
Place the onions and lemon rind in the water with the quinoa as it cooks.
After most of the water has been absorbed, remove quinoa from heat, and add broccoli, spinach, turmeric, parsley and basil to the pot, and squeeze the juice of 1/2 lemon over top the spinach.
Re-cover and allow to steam for about 5 minutes, or until vegetables have softened a little.
Mix well and place on top of beets. Drizzle with olive oil, and add one tbsp of sesame seeds.