The weather has taken a turn this past week and it looks like spring has finally arrived. As heavy winter clothing is replaced with shorts and flip flops, I’m reminded that I haven’t worked out in about a year and while I try to eat healthy, I know it hasn’t been consistent.
As I get older (wiser?) and I see my body change, I keep trying to remind myself that this shell we live in is just that, a shell. One that nurtures and protects what’s most precious – our souls. My heart knows, this yet my human thinking becomes insecure and impatient. Body image is something I’ve struggled with all my life and though I’ve come a long way in accepting beauty as something that is not palpable or visible, I still have too many days worrying about my “untoned” arms and legs. I know that getting healthy has to be about feeling better, having more energy, and not just about the way you look on the outside, though that is a nice perk.
I would be lying if I said I’m excited and pumped to get back to my days of having abs, because I’m not. It takes hard work, a lot of determination, willpower and dedication. Though I know I have those attributes, I just don’t have them for getting fit…at least not at the moment.
I have, however, been trying to eat better and Quinoa just happens to be one of those super foods that is not only very healthy, but is also extremely versatile and delicious. This particular salad is pretty and bright and full of health benefits. Beets are also full of health benefits as beet juice lowers your blood pressure almost immediately. It also boosts your stamina and is full of cancer fighting properties. Did you know that the green beet leaves have more iron than spinach? Someone should have told Popeye that.
Quinoa beet salad with edamame and peas.
4 small beets
1 cup of quinoa
1/2 cup edamame
1/3 cup peas (optional)
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
Salt & Pepper to taste
– Remove stems and leaves from beets and set aside
– Cook beets in water until skin is easy to peel (about 45 -60 mins); reserve water
– Cook quinoa in reserved beet water according to package instructions; allow to cool
– Briefly boil peas and edamame; allow to cool
– Peel beets and dice into small cubes
– In a small bowl, whisk together oil, lemon, lime, salt & pepper; set aside
– Mix quinoa, peas, edamame and beets together
– Drizzle dressing over quinoa mixture and toss
– Serve immediately
Tip: If you wish to make ahead of time and want the contrast of the green peas and edamame, add them when you are ready to serve.
I used the leaves to serve the Quinoa, and as mentioned before, they are rich in iron and safe to eat if you wish.
And why not use these pretty leaves as a centerpiece? I love the gorgeous hues of the stems and the contrast of the peas.
And this is just because I was feeling inspired by this pretty salad…:)
Please make sure to visit the rest of my friends and feast on our progressive dinner.
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This looks good, I like beets and quinoa, but have never put the two together. And I have been looking for a sound recipe to use my edamame in. I’m going to try this. Thanks! Oh! Your photos are so nice!
It’s a nice contrast of tastes, between the sweetness and tangy. Thank you so much for stopping by…xo
Erin Her Heartland Soul says
I love quinoa and beets but never thought to put them together! What a fun idea!
ya right? xo
You have paired things that I normally don’t like, in such a way that it looks too beautiful not to try! Ugh! You are magic Lucy. And I like the idea of adding lemon!
You are so sweet Rachel…it tastes yummy…:)
Looks delicious, and I love the color the quinoa picks up from the beets!
It does look pretty doesn’t it?
I LOVE beets, Lucy! This looks so delicious and I love the greens as a centerpiece 🙂 Yum! Yum! Yum! Wish I could really sit down and eat it with you. x
This recipe is right up my alley!! I just bought a bag of quinoa the other day not sure how I’d use it. Now I know! It almost looks too pretty to eat. 🙂
This dish looks so interesting Lucy! I actually love beets so I think I might like to try the salad. 🙂
Bodrum Araba Kiralama says
I mix it with beetroot and avocado every day. very healthy for the liver.
This recipe is helpful for me. I add raw beets, carrots, quinoa, spinach, edamame, and avocado.
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