My hearty and healthy quinoa salad with beets, arugula, spinach, carrot and cashew nuts in a garlic lemon vinaigrette dressing.
INGREDIENTS:
- Quinoa (2 cups)
- Beets (3)
- Baby Arugula (can use regular)
- Baby Spinach (can use regular)
- Carrot (1)
- Unsalted Roasted Cashew Nuts (1.5 – 2 cups)
Dressing:
- Lemon (juice of 2 lemons)
- Rice Vinegar (3 tablespoons)
- Extra Virgin Olive Oil (3 tablespoons)
- Agave or Honey (1 1/2 tablespoons)
- Garlic (2 cloves, minced)
- Salt (1 teaspoon)
- Pepper (1 teaspoon)
