Warm quinoa salad with roasted asparagus, onion and golden beets

-1 cup dry quinoa

-1/2 of a large onion

-1 bunch of asparagus

-1 large golden beet (or a regular red beet)

-1 tbsp extra virgin olive oil

-1/4 tsp salt

-1/4 tsp pepper

-1/4 tsp garlic powder

-Preheat oven to 400 degrees

-Place whole beet on cookie sheet or small baking dish (no need to wash or peel it) Roast for about 1 1/2 hours. beet is done when you can easily poke a fork through the skin. let it cool, and then peel the skin off.

-Cook 1 cup of quinoa according to package directions. Once cooked place in medium serving bowl.

– Clean asparagus and chop into 1 inch pieces and roughly chop onion.

-On the cookie sheet, combine the asparagus, onion, salt, pepper, garlic powder and olive oil. mix around to coat. Roast for about 10-15 mins

-Slice beet and put asparagus, onion mixture into serving bowl with cooked quinoa. mix up with serving spoons and enjoy!

** quinoa is something that i enjoy once in awhile with veggies or even subbing as a pasta. It is very high in protein and a great alternative to rice and couscous. Enjoy cold or warm!

Warm quinoa salad with roasted asparagus, onion and golden beets

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