Quinoa & Beet Salad

Quinoa & Beet Salad

  • 4 medium beets, peeled and cubed small
  • 3 tablespoon Ahuacatlán Avocado Oil
  • 3 cups water
  • 1 1/2 cups quinoa
  • 1/2 an avocado, pitted and cubed small
  • 1 handful parsley, washed and chopped
  • 1 cup feta cheese, cubed small
  • Salt
  • Pepper

Preheat oven to 350 ºF.

In an oven-proof dish, combine the beets with 3 tablespoon Ahuacatlán Avocado Oil, salt and pepper. Bake for 30 minutes or until fully cooked.

In a saucepan, bring the water and quinoa to a boil over low heat. Let it boil until the quinoa absorbs all the water.

Once the beets and quinoa are ready, combine and let cool.

In a bowl combine the quinoa, beets, avocado, parsley and feta cheese.

Add salt and pepper to taste.