This past weekend I got my zen on at the 14th annual Land of Medicine Buddha festival. The festival was a magical experience in the redwoods, filled with Tibetan food, music, a lecture on ancient medicine, buddhist prayer, henna, much more.
After the festival, I was craving some refreshing food similar to the Tibetan food at the event. With a CSA box’s worth of food in my refrigerator, I was ready to cook!
This refreshing salad combines the best local organic ingredients of beets, cabbage, and parsley, with protein-packed quinoa. It’s served cold, making it the perfect summertime meal for lunch or dinner. The short preparation time and number of ingredients, makes this dish wonderful for beginner chefs as well.
Refreshing Red Beet and Quinoa Salad
Adapted from Route 1 Farms’ CSA box recipe! Thanks for the inspiration guys. 🙂
- 1 small head cabbage, shredded
- 3 medium beets, shredded
- 3 cups cooked quinoa, about 1 cup dry
- 1 bunch fresh parsley, chopped
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Apple Cider Vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
What to do:
- Cook the quinoa according to the package directions and allow it to cool completely.
- In a food processor, shred the cabbage and beets.
- Chop the parsley.
- In a large bowl combine the cabbage, beets, parsley, and quinoa, tossing until well mixed.
- Whisk together the olive oil, vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad, and toss once more.
- Place the dish in the refrigerator for at least 30 minutes, allowing the flavors to come together. The longer it sits, the more time the vinegar has to soft the cabbage and beets.