This is one of my favourite summer salads as it is so easy to make and the perfect addition to any get together.

A few summers ago, my sister was at the cabin with us.  We were starting to close up following the summer and also to prepare for the year end barbecue.  Our vision was to create a salad with clean food with only the ingredients on hand.

The creation began as we started putting together a combination of quinoa and a number of other vegetables.  There was no real plan, just a bit of this and a bit of that, creating a salad that anyone could eat.

The next morning after the barbecue several neighbours dropped by asking for the recipe, which we shared as best we could remember.

This was shortly after I was injured and unable cut, chop or shred anything.  Leading up to the next summer I wanted to find a way to capture the recipe so I could make it again.  My talented physio, Klara, encouraged me to cut, dice and shred ingredients to make recipes more nutrient dense.  Also to use my blender for things that I was not strong enough to do.  This opened the window to first accurately capture the ingredients of this tasty salad and also to have this recipe featured in the ReKnew countertop cookbook.

The beauty of this salad are the base ingredients of quinoa, beets and ginger.  The mixture is a gorgeous rich pink colour.  Take a look at what is growing in your garden, available at your local grocer, or farm, and start creating.  The more greens the better.  This salad is hydrating, fresh and so nourishing.

Base ingredients

• 1 cup Quinoa
• 2 grated beets
• 1 tbsp grated gingerroot

Salad Ingredients *(Add your favourite fresh vegetables and greens)

• 2 graded carrots
• 1 grated zucchini
• 1 cucumber, diced
• 1 diced pepper (I really enjoy yellow or pepper for the taste and colour)
• 1 cup cherry tomatoes or diced tomatoes
• 1 cup radishes, slice or diced
• 3 cups mixed fresh greens (a combination of Kale, Baby Spinach, Cilantro and Romaine is amazing)
• 2 cups fresh berries (a combination of Blueberries, Raspberries and Blackberries is amazing)

Dressing

• Juice from 1 to 2 oranges
• 1 to 2 tblsps Olive Oil
• 1 to 2 cloves of garlic, minced

Directions
Cook the Quinoa.  Once cooled add the grated beets and the gingerroot.  Mix together and let stand.

Start to prepare the vegetables.  Add your prepared vegetables to the quinoa, beet and gingerroot mixture.

Peel the oranges.  Add the peeled oranges to your blender and add the Olive Oil and garlic, then blend.  Pour this mixture through a stainless steel sieve.  Then pour over the salad mixture.

Refrigerate until you are ready to enjoy.  This salad tastes best if it can sit in the fridge for several hours for all the flavours to come together.

This is a perfect salad to bring to any get together.

Be kind. Be patient.

Be nourished in all you do,

Sharon

At The Nourished Executive we help leaders invest in wellbeing, with a holistic lens, to prevent burnout.

Our founder, Sharon K. Summerfield, is a Wellbeing Coach, Holistic Nutritionist and Certified Growth Advisor, with a demonstrated success in nurturing healthy employees and high performing organizations.

We have a strong commitment to giving back, investing and supporting local community.