Ingredients

• 1-2 handfuls Beet greens, stemmed and sliced
• 1-2 handfuls Kale, stemmed and sliced
• 1/2 cup Cooked Quinoa
• 2-3 Golden Beets (or purple) cooked
• Spices: 1 tsp Garlic powder, 1 tsp Chili flakes, salt and pepper
• 1 Tbsp Apple cider vinegar
• 1 Tbsp Olive oil
• ¼ lime juiced
• 1 tsp Balsamic vinegar
• 1 Tbsp Maple Syrup
• 2 Tbsp Olive oil
• Protein of choice
• Dash of salt and pepper
   

Instructions

1. Fry beet greens & kale in pan with a bit of olive oil and salt and pepper. This step is optional, greens can be eaten cold as well.
2. Remove greens and place in a bowl.
3. Warm quinoa, desired spices, lime juice and apple cider vinegar in the pan then place on top of greens.
4. Next warm sliced beets with apple cider vinegar in pan and add to the bowl.
5. Prepare the dressing by mixing olive oil, maple syrup and balsamic vinegar.
6. Enjoy!

*To cook beets: Poke holes in the beets, wrap in foil with a bit of oil and bake @ 350F for 45-60 minutes. Once cooled, peel and slice beets.

*To cook quinoa: Add 1 part quinoa and 1 parts water or broth in a pan. Bring to a boil then cover and simmer on a low heat for 15 minutes. Fluff with a fork and add to desired dish!