- 1/2 of a small beet + 1 cup water
- 1 cup quinoa
- 1 cup cranberries + 1 cup water
- 1 cup carrots, chopped
- 1/2 cup raisins
- 1/4 cup pumpkin seeds (pepita seeds)
- 2 green onions, chopped
Cashew Cranberry Sauce
- remaining cranberries and liquid (see directions)
- 1/2 cup raw cashews
- juice from 1/2 of a lemon
- 2 tablespoons maple syrup
- pinch of sea salt
- In a blender, combine 1/2 of a beet with 1 cup water and blend until smooth. You can strain the liquid through a strainer if needed. Add the liquid to a pot with an additional 1 cup of water and 1 cup of quinoa. Cook quinoa according to directions.
- In a separate pot, combine 1 cup of cranberries with 1 cup of water and bring to a boil. Then lower heat and simmer for about 10 minutes. Once the cranberries are soft, remove 1/2 cup of the cranberries from the pot and set aside in a small bowl. Transfer the remaining liquid and cranberries to a blender (do not drain liquid!) Add the rest of the ingredients for the Cashew Cranberry Sauce to the blender and blend until smooth (adding water if needed).
- Combine the cooked quinoa, remaining 1/2 cup of cooked cranberries, carrots, raisins, pumpkin seeds and green onions in a large bowl. Pour the Cashew Cranberry Sauce over top and mix until well combined.
- Cooking the quinoa in the “beet” juice is completely optional but adds a beautiful color!
- I did not cook the carrots and left them raw but you can cook them to your liking.