3/4 cup quinoa
1 bunch beets, about 750 g
1/4 cup rice vinegar
2 tbsp canola oil
1 tbsp sesame oil
1 tbsp grated fresh ginger
4 tsp soy sauce
2 1/2 tsp honey
1 avocado, sliced
1/2 cup sliced almonds, toasted
COOK rinsed quinoa in a medium saucepan following package directions, about 10 min. Scoop quinoa into a large bowl to cool slightly.
TRIM green tops from beets. Wash and dry greens well, then thinly slice and set aside. Peel beets and coarsely grate.
WHISK vinegar with oils, ginger, soy and honey in a large bowl. Add beet greens, beets and quinoa. Toss to coat. Divide among 4 bowls. Top with avocado. Sprinkle with almonds.
Calories 423, Protein 11g, Carbohydrates 43g, Fat 26g, Fibre 12g, Sodium 412mg.
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