Ingredients
Units
Scale
- 1 half-cup of raw Quinoa
- 4 ounces Kale Microgreens
- 4 ounces Young beetroot leaves (or beetroot microgreens)
- 1 whole Haas Avocado
- 4 Tbsp Pomegranate (garnet) seeds
- 1 quarter cup sliced Almonds
- 1 quarter cup Crumbled Goat Cheese (or Feta Cheese)
- 1 cup of Spring Water
- 2 Tbsp Extra Virgin Olive Oil (EVOO)
- 1 half tsp Salt (to taste)
Instructions
- Rinse the quinoa in a fine mesh colander for 1 minute.
- Place the cup of spring water into an 8-inch pot on the lit stove.
- Add the quinoa and bring to a boil.
- Decrease heat and simmer for 15 minutes or until quinoa is dry.
- Cover the pot, remove it from the heat, and let it steam for 5 more minutes.
- While the quinoa is cooking, wash the kale microgreens and beetroot leaves. Set aside.
- Wash the garnet seeds. Set aside.
- Spread the almonds on a small baking sheet.
- Place in toaster and toast for 5 minutes. Set aside.
- Cut the avocado into quarters or eighths. Peel and set aside.
- Remove quinoa from the stove, fluff, and spread in the salad bowl.
- Add salt to taste.
- Sprinkle garnet seeds.
- Mix the kale microgreens and beetroot leaves and place them on top.
- Sprinkle the toasted almonds.
- Pour EVOO on top.
- Add the goat cheese and avocado slice.
- Serve and enjoy!
Notes
- Mesh colander
- 8-inch pot
- Serving bowl
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Salads
- Cuisine: International
- Diet: Vegetarian
