Make it with cooked quinoa, still warm, lightly steamed asparagus, chopped to one or two inches in length, roasted or boiled beets, cubed, and spring greens, washed and tossed in to a bowl with the warm ingredients. Top with a sprinkle of hemp seeds, pumpkin seeds or sunflower seeds, and drizzle with a little fresh pressed olive oil and apple cider vinegar. Season to your taste with salt and pepper.
Keep on springing
May 19, 2013 By Leave a Comment
This warm salad of fresh beets and spring asparagus with quinoa and market greens is refreshing as a light main course for lunch or dinner. You’ll feel full and satisfied; also light and clean. It’s a perfect alkaline cleanse kind of meal. And it’s easy.