Tangerine Beet Quinoa Salad (vegan, gluten free, dairy free, nut free, vegetarian)
Using up some leftover quinoa and the last of our wonderful @cutiescitrus with this bright salad that takes only a couple of minutes to whip up. The mix of the citrus, beet, avocado and scallions adds nutrients and color to any mealtime.
1 cup (2.5 dL) cooked quinoa
2 peeled and segmented tangerines/mandarins/clementines
1/2 avocado, diced
1/2 cup (1 dL) grated raw beets
2 scallions, thinly sliced
2 Tbsp olive oil
Sea salt and pepper, to taste
Combine all ingredients and toss lightly. Serve at room temperature or chilled.