Quinoa Salad

Whole Life Challenge Compliance Levels:

• Vegan Performance, Lifestyle, & Kickstart
• Omnivore Lifestyle & Kickstart

I've found these quinoa salad bowls to be a perfect lunch for a busy work week. I usually make 4 bowls at the beginning of the week. Fresh ingredients I add on the day are: spinach, 1/2 avocado, and a few macadamia nuts. For the dressing, I simply used extra virgin olive oil and added a pinch of sea salt. 

Ingredients:

• 1/2 cup quinoa, cooked according to the directions on the packet
• 1/4 cup black olives, sliced and divided among the 4 bowls
• 1/2 cup sundried tomatoes, chopped (divided among the 4 bowls)
• 2 bell peppers, diced (1 yellow and 1 orange, divided among the 4 bowls)
• 4 beets, peeled, diced, and roasted (divided among the 4 bowls)
• 1/2 avocado (added on the day)
• 3-4 macadamia nuts, raw (added on the day)
• 1 cup spinach (fresh, washed, and added on the day) 

Method:

1. Cook quinoa according to package directions. 
2. Prepare the vegetables: wash, core, and dice the bell peppers; chop up the sundried tomatoes
3. Preheat the oven to roast the beetroot (peel and chop beets into wedges; lightly coat with some olive oil and season with salt; roast beets on a baking sheet for 20 minutes; turn beets over and bake for another 20 minutes).
4. Combine quinoa, sundried tomatoes, olives, bell peppers, and beets (once they've cooled).
5. On the day you want to eat the salad, wash and add 1/4 cup spinach leaves, half an avocado, and 3-5 macadamia nuts. 
6. Toss together with 2 teaspoons of extra virgin olive oil and some salt to taste.

Enjoy!