Last night, I made a very special dish for the 5 Star Makeover monthly event coming up next week, and I had leftover ingredients so I have decided to use them up in a quinoa salad for our dinner today. This salad is healthy and nutritious, and is very easy to put together.
1. Cut your cooked golden and red beets in bite-size chunks.
2. Roast asparagus (sprinkled with salt and olive oil) and cut it in bite-size chunks.
3. Mix cooked quinoa with beets, asparagus, and crumbled goat cheese.
4. Season with honey-ginger dressing, which is simply prepared by whisking honey, fresh minced ginger, red wine vinegar, olive oil, salt and pepper).
This salad can be served warm or at room temperature or chilled. This is a perfect quick and delicious light weekday dinner!
