quinoa salad

By Jody

Ingredients

• 1 c garbanzo beans, cooked, rinsed, drained
• 4 1/2 c water
• 1 tsp sea salt
• 1 1/2 c quinoa, washed
• 1 medium onion, chopped
• 4 small beets, cut into 1" pieces
• 6 garlic cloves, diced into pea size
• 2 small sweet potatoes, cut into 1/2"
• 2 tbsp evoo
• 1/2 tsp salt
• 2 c arugula leaves, chopped
• 1/2 c edamame, frozen,shelled, thawed
• dressing: yuzu-umeboshi plum dressing
• 6 oz flax oil
• 2 oz sesame oil
• 1/4 c brown rice syrup
• 1/4 c brown rice vinegar
• 1/4 c yuzu juice (asian fruit similar to lemon or grapefruit)
• 1 tbsp umeboshi plum paste
• 1/8 tsp salt
• blend all ingredients in a blender until well mixed.

Details

Servings 6

Preparation

Step 1

boil water and salt in a pot and add washed quinoa. cook 10 minutes. stir occasionally. cool in refrigerator.
roasted vegetables: combine all vegetables in a bowl. add oil and mix well to coat. add salt and mix again. cover baking sheet with parchment paper and put vegetables on paper and bake in oven until roasted (lightly browned).
add vegetables to cool quinoa. add arugula leaves and edamame beans.
mix in dressing.
serve on a bed of greens. can be refrigerated for up to a week.