Sunny Salad with Quinoa and Beetroot Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

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ORGANIC INGREDIENTS

• 165 g (1 cup) cooked beets, cubed
• 1 yellow pepper, cubed
• 150 g (1 cup) pears, unpeeled, cubed
• 165 g (1 cup) orange wedges, cubed
• 20 g (1/4 cup) shallots, finely chopped
• 70 g (1/4 cup) Brazil nuts, coarsely chopped
• 7.5 g (3 tbsp) fresh mint, finely chopped

Quinoa:

• 260 g (2 cups) quinoa, cooked
  or
• 100 g (1/2 cup) quinoa
• 240 g (1 cup) water
• 5 ml (1 tsp) light olive oil
• A pinch of salt

Dressing:

• 45 ml (3 tbsp) olive oil
• 30 ml (2 tbsp) maple syrup
• 15 ml (1 tbsp) lime juice, freshly squeezed
• 1 ml (1/4 tsp) salt

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PREPARATION

1. Rinse the quinoa and put it in a medium saucepan with the water, oil and salt.  Bring to a boil, cover and simmer over low heat for 15 minutes.  Remove from heat and let stand for five minutes with a closed lid. Remove the lid and allow to cool.
2. In a large bowl, combine all salad ingredients (except dressing) and mix well.
3. Using a fork, beat together the dressing ingredients, then add to the salad. Toss.
4. Refrigerate for about three hours before serving to enhance all flavours.
5. Keeps for 24 hours in the refrigerator.