Carrot and Beet Quinoa Salad

Ingredients

3 cup Quinoa, cooked (or 1 1/2 cup dry, cooled)

1/3 cup Extra virgin olive oil (dressing)

2 fruit Lime (juiced; dressing)

2 clove(s) Garlic (minced; dressing)

1 tsp Cumin (dressing)

1/4 tsp Turmeric, powder (dressing)

1/2 tsp Cayenne pepper (dressing)

1 tsp Salt and pepper (dressing)

1 medium pepper(s) Red bell pepper (chopped)

2 medium Carrots (diced)

2 beet(s) Beets, boiled, drained (chopped)

1/2 cup Cilantro (coriander) (chopped)

2 cup Lettuce, spring mix (mesclun) (optional)

Instructions

1. Cooked quinoa as per package instructions.

2. Meanwhile, chop the vegetables and prepare the dressing. Mix olive oil, lime juice, garlic, cumin, turmeric, cayenne, and salt and pepper in a jar.

3. Once the quinoa has had time to cool, add to a large bowl.

4. Add the bell pepper, carrots, beets, cilantro, and lettuce mix (optional) to the bowl of quinoa. 

5. Add as much of the dressing as you like and toss to combine. 

6. Allow salad to soak all the flavors for 5-10 minutes before serving.