This incredibly healthy recipe was found on Pop Sugar here. I was looking for recipes that will help for a little last-minute bloat before I go away on a last minute trip, and this came up. Since it is chock full of things that are awesome for you, I decided to go for it. Now, I’ve been open before about my dislike of beets, but I think I’m coming around to them. Especially roasted. This recipe comes highly recommended. Great for vegetarians as well, and Celiacs, because of the quinoa.
Asparagus Detox Salad
1 cup uncooked quinoa
1 bunch asparagus spears
1 1/2 cups beets
2 cups baby spinach leaves
1/4 cup diced red onion
1 clove garlic
1/2 cup fresh mint leaves
3 tbsp rice vinegar
1 tsp honey
3/4 tsp sea salt
1/2 cup olive oil
To start, roast up the beet. I couldn’t find golden beets, as the recipe originally required, so I went with an ordinary beet. If you can find golden beets, then good for you. Once the beet is roasted and cooled, remove the skin and dice into small chunks.
Next, make up the quinoa according to the package directions; set aside.
For the vinaigrette, put all ingredients from the red onion to the ground pepper into a food processor. Mix together. Slowly add the olive oil to the mixture until it is creamy.
Next, remove the woody ends from the asparagus and blanch by putting into boiling water for two minutes, then removing them immediately into an ice bath. This will keep the vibrant green colour.
To build the salad, place the spinach leaves in the bowl and pour half of the vinaigrette over this. Toss, then add the quinoa, beets and asparagus. Coat with the rest of the vinaigrette and serve. And feel healthy.
Word of the day:
Bivouac: a temporary encampment with few facilities, as used by soldiers, mountaineers, etc