If the delicious flavors of this unique salad aren't enough to convince you to give it a try, perhaps you'll be enticed by the delightful way the cooked beets turn the quinoa pink.
1 bunch of beets, including greens
1 tablespoon olive oil
4 scallions, white and light green parts
1 cup quinoa, cooked and cooled
1 small avocado, diced
1/4 cup sunflower seeds, toasted
Ingredients for Dressing
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon agave nectar
3 tablespoons water
1/8 teaspoon salt
1/4 teaspoon pepper
1 clove of garlic, minced
1 tablespoon olive oil
2 tablespoons chives, chopped