This salad eats like a meal. It also can be a good side dish, and leftovers make great to take to work for lunch. If you are a meat eater this salad pairs well with chicken. I call this the power salad because it is packed full of nutrients.
This salad has over 10 g of protein, 5 gram of Fiber and a chock full of Magnesium, Vitamin A, and Vitamin C. Let’s make it!
2 cups of quinoa
¼ cup of cashews
1 medium-sized carrot spiralized
¼ cup of chopped beets
½ cup of sliced yellow pepper
2 tbsp of cilantro
Bring 4 cups of water to a boil, stir in the 2 cups of Quinoa. Turn heat down and cover to simmer for 12-15 minutes. Use a fork or spoon and separate the grains. The Quinoa is done when it’s nice and fluffy. Set aside and let it cool.
Stir in the cilantro to the quinoa, add the chopped beets, diced yellow peppers and top with spiralized carrots and cashews. Pretty easy and delicious, Enjoy!