Quinoa salat

Bake the beets with garlic salt&pepper

Cut and peel the beet root

I’ve found that preparing ahead is the best strategy when it comes to staying fit and healthy. If I skip on the preparation  I tend to grab something on the go and that’s very often lacking in necessary nutrients.

One of my biggest issues is getting enough variety of vegetables. They have the minerals and vitamins that I need for my active lifestyle. And they are the best source of carbs. Because all carbs weren’t created equal and we need to choose them wisely!

So, what I do, is I cook a large batch of vegetables when I have some time to spare.

Here is a quick lunch idea, a salad that I love!

Ingredients:

• 1 cup quinoa
• about 5 pigs of kale
• 2 ripe and beautiful hass avocado
• 1/3 cup good quality extra virgin olive oil (3 tablespoons extra for the beets)
• juice from 1 lemon
• 1/2 teaspoon lemon zest
• Salt&pepper to taste
• 1 beet root
• chilli flakes
• 5 cloves garlic

Method:

1. Cut and peel the beets to make bite size chunks. Drizzle with 3 tablespoons olive oil. Season with salt and pepper and chill flakes. Peel the garlic cloves and crush. Add them to the beets.
2. Spread the prepared beet on a baking tray and bake at 170 C for 30 minutes. Cool and store in the fridge.
3. Cook 1 cup quinoa as instructed on package.
4. Blend 1/3 cup olive oil and lemon juice, salt and pepper in a salad bowl.
5. Add the quinoa to the olive-lemon dressing.
6. Tear up the Kale and add to the salad.
7. Cut avocado and add to the bowl.
8. Then add about a cup of beets. Garlic and all.
9. Finally add some lemon zest and blend well.