Green Apple Beet Quinoa Salad

Serving size: 2

Ingredients:

• 6 red beets organic, medium diced 1 green apple, medium diced

• 1 cup of arugula, par-boiled

• 2 tbsp of almonds, raw & sliced 1/4 cup fresh cranberries

• 1 1/2 cup of quinoa, precooked

• 3 tbsp apple cider vinegar

• 5 tbsp lemon juice

• 2 whole medjool dates

Equipment:

• Stockpot, 6 quart

• Bowl for ice bath

• Blender

Directions:

1. Rinse and clean beets and place in stockpot full of water and boil until fork tender (~ about 50 minutes). Then place in ice bath and remove skins of beets and place in mixing bowl.

2. Take one cup arugula and parboil and place in ice bath and add to mixing bowl.

3. Cook fresh cranberries on medium heat on stovetop until they pop or split (~ 5-7 minutes). Then add to mixing bowl.

4. Take blender and combine vinegar, lemon juice, and dates and blend until smooth.

5. Add rest of apple, almonds, quinoa and blender mixture to mixing bowl.

6. Set in fridge at least 2 hours.

7. Serve and enjoy!