This is a luke warm, healthy feeling, autumn salad. Packed with good nutrients and fibers. The nice thing with this salad is you can vary it using carrots instead of red beet, coriander in place of parsley. You can add roasted nuts, like walnuts pr pine nuts or pecans. Feta can be added or avocado for a touch of creaminess. Protein such as smoked tofu, tempeh or tinned tuna or fried chicken file.
Also the dressing can be exchanged simply by replacing various vinegars with the tamari sauce.
Ingredients for 2 people:
1 red beet // 2 medium carrots
1/2 endive
handful fresh parsley
2-3 stalks fresh dill
1,5 dl quinoa
Sprouted beans
Dressing:
Juice form 1/2 lemon
1 tbsp tamari sauce
1 tsp dijon mustard
1,5 tbsp extra virgin olive oil
* Sprouted beans can be brought at general health food stores. These can alternately be replaced with other sprouts or even non sprouted cooked beans.
1. Wash the red beet or carrots Cook the red beet or carrots till al dente. Keep the skin on. Drain and cool by running under cold water. You want it warm but not steaming hot. Once cooled slightly you can easily peel off the skin of the red beet. Chop into bite size.
2. Cook the quinoa as per the instructions on packaging.
3. Slice the endive into bite size pieces.
4. Chop the dill and parsley.
5. Now mix all the ingredients for the salad in a bowl.
6. For the dressing first whisk the mustard, lemon juice and tamari. Once combined add the olive oil.
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