Quinoa with Green Market Beets, Toasted Pistachios and Fresh Mint

by Arielle J on March 30, 2013

This recipe is perfect for spring or fall
– colorful, healthy + cleansing.

(Also good to have during Passover
– to even serve at the seder or for Rosh Hashanah!)

Benefits:
*Beets– great for cleansing the liver and detoxing. Adds color and sweetens up the dish naturally.
*Quinoa– high in protein and fiber. Super easy to make and delish.
*Pistachios- adds crunch, great flavor and good for the blood.
*Sea Salt– look for gray-tinted or pink, wet-looking. High quality sea salt matches the mineral content of your blood + is super healthy and tasty.

Quinoa with Green Market Beets, Toasted Pistachios and Fresh Mint
Ingredients (for 8):
– Half Box Quinoa
– 6 Large Beets, peeled
– 2 cups Pistachios
– 1 handful fresh mint, chopped
– 6 Tbsps Olive Oil (to taste)
– Sea Salt, few pinches (to taste)

Directions:
1. If cooking beets, boil beets (just place beets in water and boil until soft) – or just shred raw for a quick lunch.
2. Make Quinoa according to instructions on box
3. Toast pistachios in toaster oven or in oven on broil high for 3-5 min until brown
4. Once beets are ready, cut in cubes
5. Add beets to quinoa, add pistachios, sprinkle olive oil and sea salt
Voila!