I love the combination of quinoa and beets, as the quinoa takes on the bright red color. This dish is a great served on its own, or as a side dish – super for summer picnics and BBQs.Preparation
Chop beets into 1/4-1/2” cubes. Add water, quinoa, beets, grapefruit rind and ginger to medium pot or sauce pan (with lid). Bring to boil. Reduce heat to low and add chopped chard. Cook with lid on for 15 minutes. Meanwhile, place grapefruit juice, apple cider vinegar, agave nectar, olive oil and salt in blender (or in large bowl) and blend/stir until mixed well. Dry roast cumin seeds and sunflower seeds in small pan until lightly browned. When quinoa is cooked (all water is absorbed), take off stove and let cool for about 5-10 minutes. Add grapefruit sauce, seeds and arugula to quinoa and fluff lightly with a fork. Serve warm or cool.