Quinoa & Beet Salad


Quinoa & Beet Salad Recipe For Breast Cancer By Diana Ross Founder of Breast Cancer Yoga

By: Diana Ross, Founder of Breast Cancer Yoga

Ingredients:

  •   3 medium to large beets – cooked and cut in cubes
  •   1 cup of quinoa, rinsed, cooked
  •   3 tbs. organic olive oil
  •   2 tbs. Sherry cooking wine
  •   himalayan pink salt
  •   Cayenne and kelp flakes/ black pepper
  •   Garlic power
  •   Salad greens
  •   Soy feta cheese
  •   Black Calamata Olives
  •   Chopped onions (as desired)
  •   Mandarin oranges

Instruction:

Toss together beets, quinoa, wine, oil, salt, pepper, garlic powder, onions, . The quinoa will turn pink from the beets. Spoon beets and quinoa over greens. Sprinkle crumbled vegan feta cheese and mandarin oranges. Beautiful and delicious. Bon Apetite’

Diana Ross ContibutorDiana Ross, E-RYT 500 founder of Breast Cancer Yoga. Diana is a restorative yoga teacher; and a survivor that cares about making a difference in your recovery process. Breast Cancer Yoga therapeutic products were designed to support you emotionally and physically from breast cancer surgeries, radiation and chemotherapy treatments. We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

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Comments

  1. That looks super healthy and delicious, except that I would never recommend any form of soy unless it was fermented and non-GMO. Like the other poster, I would opt for regular feta cheese (preferably organic).

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  2. Gorgeous salad!

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  3. Yes, yum! I am going to try this, but with non vegan feta. I think a little balsamic as well.

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  4. Yum!!

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  5. Hi Chef,
    I want you to know that we really want to support vegan recipes so when I pulled up your post and the first thing I see is chicken I had to xnay the post. Sorry. If you give me stuff without dairy or meat it will be so much easier.

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