Sweet n’ Sexy Pink Quinoa Salad

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If you woke up today wondering what you’re going to make for Valentine’s Day dinner, I got you covered. This Sweet n’ Sexy Pink Quinoa salad has love (and pink) written alll over each and every grain.

 

This Sweet n Sexy Pink Quinoa Salad is easy to whip up and is perfect for your Valentine's Day dinner!

 

Truth be told, I’m not the biggest fan of Valentine’s Day. I mean, I love the chocolate, cinnamon hearts and all things pink and red but really that’s about it.

Hmm, it kinda seems just by writing that, that I may actually be just a little bit more into Valentine’s Day than I thought…Oh well, I’ll figure that out later.

For now I just want to focus on this incredible Sweet n’ Sexy Pink Quinoa salad for your Valentine’s Day dinner.

Okay so this salad is jammed pack with nutrients y’all and…IT’S PINK!

It really doesn’t get much better than a satisfying nutritious meal that also looks bright and cheery. Now let’s get into the goods shall we?

Beets have to be one of my favourite vegetables but truthfully, it wasn’t always so. Once I got past the part of what to actually do with them and figured out new ways to use them I was hooked. I love baking with them like with these brownies, but I looove roasting them and juicing them as well.

 

Sweet n Sexy Pink Quinoa Salad

 

Beets are one of those foods that you want to get a lot of in the Winter. Wondering what’s so special about eating them in the Winter? Well think about it, in the Winter we don’t get as much sunshine. When we drink in that warm sunshine our body produces two nutrients, Vitamin D, which I’m sure you know already, and nitric oxide. During the winter it’s important to increase both of these nutrients in our diet which you can do by eating beets my friends.

Looking for more ways to increase Vitamin D in the Winter? Check this out.

Beets increase the blood flow throughout our body and to the heart and nitric oxide is incredibly important to the heart.

Beets are also super rich in vitamins A, B1, B6, C and minerals like iron, calcium, copper, and magnesium.

Long story short, eat up ‘dem beets! They are a nutritional powerhouse where you can get the most nutrients for your buck!

Want to know why you should eat more beets? Click below for the top 5 Health Benefits of Beets. 

 

FREE DOWNLOAD BEETS

I think by now we all know and love quinoa. It has solidified it’s place at the top of the charts like Drake. Quinoa is high in protein, fiber, calcium, iron and a host of phytonutrients. It’s a great choice if you’re trying to lose weight because it contains a high amount of Riboflavin which helps to stimulate your metabolism. So why not love yourself and pack this sexy time salad for lunch?

The flavours of this salad are light, sweet and playful. The beets lend an earthy vibe which balances out the tangy citrus from the orange and lime, and the honeyed taste of maple syrup. A hint of cinnamon, an aphrodisiac sure to get you into the mood, is detected in each bite 🙂

There really is no reason to slave over a hot stove making a pot roast, rib eye steak or whatever fancy pants dinner you’ve been cooking up in your mind. This salad has the appearance of being a labour of love but is actually minimal effort.

Since Valentine’s is about love and our hearts, why not treat the heart and health of someone you love with this nutritious sexy satisfying salad.

Happy Valentines! 

Sweet n’ Sexy Pink Quinoa Salad
Serves 4
A heart healthy, deliciously pink meal perfect for Valentine's Day!
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QUINOA SALAD
  1. 2-3 medium red beets unpeeled, washed
  2. 1 cup quinoa, rinsed
  3. 1 orange, peeled and segmented
  4. ¼ teaspoon sea salt
  5. ½ teaspoon orange zest
DRESSING
  1. Juice from 1 large lime (about 4 tablespoons)
  2. 3 tablespoons orange juice
  3. 1-2 teaspoon maple syrup (or sweetener of choice honey, cane sugar, agave, etc.)
  4. 1/4 teaspoon cinnamon
  5. 1/8 teaspoon chili powder
  6. Pinches of sea salt and black pepper
  7. 1 tablespoon fresh minced cilantro
  8. 3-4 tablespoons extra virgin olive oil
Instructions
  1. Preheat oven to 400°
  2. Rinse and dry beets. Place beets inside foil, drizzling with a bit of olive oil before wrapping them in the foil. Place on a baking sheet and bake for 1 hour, or until tender.
  3. Once roasted, remove from oven and cool until you are able to handle. Using a paper towel, peel beet skins off and pat to dry. Cut beets into small chunks and set aside [I used a small heart shaped cookie cutter to cut out some shapes to place on top of the salad]
  4. While beets are roasting begin preparing quinoa. Rinse quinoa in a fine mesh strainer, and add to medium sized pot with 1 ½ cups water and a ¼ teaspoon sea salt, then bring to a boil. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
  5. Meanwhile, prepare dressing by whisking all ingredients together in a small bowl.
  6. Taste and adjust seasonings as needed.
  7. When quinoa is done cooking remove from heat and fluff with a fork. Place in a large bowl and add chopped beets. Give it a good stir until salad is nice and pink. Add dressing and continue to stir to coat.
  8. Salad is best served warm. Once plated garnish with orange zest and cilantro as desired.
  9. Leftovers can be refrigerated up to 4 days
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