3-4 medium candy striped beets, peeled and coarsely chopped, yielding 2 cups
1/4 cup freshly squeezed lemon juice
2 tablespoons avocado oil
1 tablespoon mustard (a basic tangy mustard would work)
1 teaspoon salt
1/3 cup water
1/2 cup chopped scallions or spring onions (about 3-4, roots removed)
freshly ground black pepper, to taste
additional salt, if desired
Directions
Cook quinoa according to package directions(I used 3 cups of water and cooked for about 15 minutes, allowing an additional 5 minutes for steaming, covered).
While the quinoa is cooking, place beets, lemon juice, avocado oil, mustard and 1 teaspoon salt in a food processor.
Process until beets are chopped finely, streaming in water as you process (if your food processor does not have an opening to allow for that, simply start with a couple of tablespoons of water, and add as needed).
Place hot steaming quinoa into a bowl, and pour dressing over the quinoa, stirring to combine.
Season with freshly ground black pepper.
Stir well to combine.
Allow quinoa mixture to cool.
Refrigerate until serving.
Prior to serving, add chopped scallions and stir to combine.
Taste for seasoning and add salt, pepper or lemon juice.
