Beet, Quinoa, Avocado and Fresh Herb Salad

Ingredients

• 4 beets skin removed and boiled
• 1 cup quinoa cooked and fluffed
• 1 avocado diced
• 1 cucumber diced
• 1 tbsp basil chopped
• 1 tbsp dill chopped
• 1 tbsp flat leaf parsley chopped
• Optional: vegetable broth to cook the quinoa in.

• 1 shallot diced
• 4 tbsp olive oil
• 1 tbsp dijon mustard
• 1/2 grapefruit juiced
• 1/2 tbsp basil minced
• 1/2 tbsp flat leaf parsley minced
• 1/2 tbsp dill minced
• 1 tsp honey
• 2 tsp @doseandco marine collagen
• Salt and pepper to taste

Instructions

1. Boil water in a pot on the stove. Trim the beets and wash them. Once boiling, add the beets.
2. Boil the beets 20-40 minutes, depending on the size. They’ll be ready when you can pierce easily with a knife.
3. In the meantime, cook quinoa according to package directions. For extra flavor, use veggie broth instead of water. Once cooked, remove from heat and fluff.
4. Remove the beets from the water and let cool slightly.
5. In a nonstick skillet over medium high heat, add a tbsp of olive oil. Add the minced shallot and cook, stirring occasionally until golden brown and fragrant. Set aside for the dressing to cool.
6. Using gloves (or your hands will stain), carefully remove the skin of the beets and dice.
7. Add the beets to a large bowl with the quinoa, avocado, cucumber, and fresh herbs.
8. Place all dressing items in a blender and blend until uniform and combined. Taste and adjust seasonings as necessary.
9. Pour over the salad and toss to combine.