Vegan / Gluten Free


Hi friends! Summer time is always my favorite because I STAY AWAY FROM MY OVEN and spend more time outdoors soaking up the sun and playing with my littles! Today's recipe is super easy to whip up and beyond tasty...even your pickiest, non-beet-loving friends and family members will love it (money back guarantee over here!). The balsamic beets give it a nice tangy twist, the oranges balance it out with a sweeter taste, and the mint just brings it all to life! Then add some sprouted quinoa (sprouted is ALWAYS better) and there you have a complete and well-balanced summer time meal. So let's dooooooo this!



2 cups cooked sprouted quinoa, cooled

1 package white wine & balsamic beets (I used Love Beets brand, but you can find plain cooked beets at Trader Joe's. Or you can bake your own!)

2 blood oranges cut into segments or you can use dehydrated oranges like I did! I used Dardiman's Mandarin Crisps and broke them up into pieces because I love the crunch factor!)

2 tb pumpkin seeds

Homemade garlic balsamic vinaigrette (1/2 cup avocado oil, 1/4 cup balsamic vinegar, 2 garlic cloves mashed, 1/2 tsp dijon mustard, salt and pepper to taste)



Prepare quinoa on the stove. Once cooked, transfer the quinoa into a mixing bowl and place in the refrigerator to cool. Once cooled (approx 30 minutes), remove from the fridge and add the pumpkin seeds, oranges, and beets. Next make your garlic vinaigrette by whisking together the above ingredients in a small bowl. Pour dressing over the quinoa salad and coat well. Do the taste test and adjust seasonings as needed! Enjoy!


balsamic beet orange salad