For the Salad:
1/2 c. quinoa, cooked
1 c. spinach, finely chopped
1/2 avocado, sliced
1/2 c. frozen sweet peas, thawed
1 large beet, steamed or roasted*
2 hard boiled eggs*
2 tbsp sunflower seeds
For the Dressing:
2 tbsp lemon juice
1/2 tsp dijon mustard
salt & pepper to taste
For the dressing, mix all ingredients until emulsified.
Combine all salad ingredients, excluding beets and hard boiled eggs. Toss with the salad dressing. Garnish with the beets, eggs, and salt + pepper. Enjoy.
When cooking beets I personally like to steam them as this is faster and doesn't involve turning on the oven. To do this simply peel the skin away and cut the beets into quarters. Place the beets in a steamer basket, cover with a lid, and steam on high heat for 15-20 minutes or until a fork easily pierces them.
Pro Tip: The cooking water from the beets contains minerals and vitamins. Save this water and add to tea or a variety of dishes you don't mind absorbing the pink color!
Hard Boiled Eggs:
Place your eggs and cover with water in a small pot. Bring the eggs to a boil. For a firmer yoke I like to boil for 7 minutes for a softer runny yoke try 5:30-6 minutes, this will vary on the freshness of the egg.