Prepared & Submitted by Megan T. Brown

Quinoa & Beet Salad

Serves: 1

Ingredients:

• 1 cup arugula
• ½ cup quinoa
• ½ beet
• 1/3 can of chickpeas
• 1/2 gala apple
• 1-2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp lemon juice
• 1 tsp brown sugar
• Small handful of cilantro

Add 1 cup water and ½ cup quinoa to a sauce pan and boil on high until water is fully absorbed/evaporated, stirring occasionally.  Shred the beet and drain the chickpeas.  In a bowl, mix together the cooked quinoa, shredded beat, chopped gala apple and drained chickpeas.  Add the olive oil and red wine vinegar.  Mix in the salt, pepper, lemon juice, brown sugar and cilantro to taste.  Serve either warm or cold over a bed of arugula.

Optional: Serve with plain, unsweetened yogurt or goat’s cheese.

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This item was part of our food swap on November 15th, 2012.  This dish was swapped for:

• Hillary’s Mushroom & Onion Quiche
• Jasmine’s Baked Apple Sauce
• Sonia’s Oatmeal Chocolate Chip Cookies
• Natalie’s Brioche
• Gillian’s Lentil Feta Salad