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Prep
Difficulty
Easy
Time
Estimate
30 mins
Bring the quinoa up to a simmer. Cut the onions, start to saute. Chop the beets, add as soon as the onions are translucent. Crumble the cauliflower florets and toss in. While the veggies and quinoa cook, slice the citrus for the salad. Whisk up the dressings for each salad. Toss the quinoa salad first. At the last minute slice the avocado and toss the leafy salad.
Red quinoa, white quinoa, red beets, white cauliflower… this savory salad ends up a tie-dyed toss of pinks & magentas, but it is really the sum of its bitter & almost sweet parts coming together. This works well hot as a dinner side dish or cold as a salad on the go.
Citrus and avocados are that charming couple you see waltzing around wearing bright colors on a dreary winter day. Toss them together with a drizzle of tangy dressing and pile of itty-bitty greens. It is an ode to sunny summer that is technically more in season in the darkest months.
