A plate of Scarlet Quinoa topped with parsley

Scarlet Quinoa


  • 1 1/2 cups quinoa, rinsed and drained
  • 1 pinch sea salt
  • 1 cup beets, peeled and grated
  • 1/2 cup finely chopped parsley
  • 1/2 cup chopped scallions
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 3 cups baby salad greens
  • 1 medium carrot, julienned


  1. Place quinoa and 2 1/4 cups water and salt in a sauce pan, bring to boil. Turn down to low heat, cover. Simmer until done, about 15 minutes. Remove, fluff up quinoa.

    Stir in beets, until all the grains turn scarlet. Stir in parsley, scallions, olive oil and lemon juice. Serve on a bed of salad greens, surrounded with carrot sticks. This may be served warm, room temperature or chilled. Additional lemon juice and sea salt may be added if desired.


from the New Leaf Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, vegan