Serves 2
Enjoy this easy summer salad with a variety of ingredients that turn it into a nutritional powerhouse packed with protein and healthy fats. Incredibly nourishing and an excellent source of antioxidants like vitamin A and C, E, K iron and gut-healthy fiber for improved digestion! Try topping with grilled salmon, chicken or any other additional protein of your choice if you prefer as well!
Ingredients:
4 cups mixed field greens
4 cups arugula
1 cup golden beets diced into cubes
1 cucumber sliced
1 avocado sliced
½ cup hummus
1 cup quinoa
½ cup raw or toasted pumpkin seeds
Chicken or vegetable broth
Olive oil
Fresh lemon juice
Sea salt
Freshly ground pepper
Preparation:
Preheat oven to 375 degrees.
Place beets in a bowl and toss them with olive oil. Spread in a single layer on a baking sheet lined with parchment paper or a silpat non-stick baking mat and roast for 35-40 minutes or until fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.
Cook quinoa according to package instructions using chicken or vegetable broth as liquid.
Place pumpkin seeds on tray, drizzle or mist with olive oil. Sprinkle with sea salt and toast on low until lightly browned.
To assemble salad, put both lettuces in a large bowl. Add beets, cucumber, quinoa, and pumpkin seeds. Drizzle with olive oil and lemon juice. Toss to combine and add more oil or lemon to taste. Season with salt and pepper.
Divide up the salad into 2 separate bowls.
Add 1/2 of hummus and ½ sliced avocado to each salad.
Enjoy!