I love salads but oftentimes I find them not filling enough to satisfy me for lunch. Adding (pseudo)grains to the fresh leaves gives a wonderful crunch and keeps you full. I only had precooked beetroot, which saves a lot of time, I do suppose that using freshly cooked beetroot would taste even better though (one could also try out using raw grated beetroots). This makes quite a big portion, I had a bit left for dinner.
a big handful of spinach
500g of beetroot (precooked)
60g of black rice
30g of quinoa
2 cloves of garlic
a bit of olive oil and balsamic vinegar as dressing
salt and pepper to taste
a sprinkle of slivered almonds and sesame seeds
Rinse the rice and cook in salted water on small heat until tender, this may take up to 40 minutes.The quinoa takes about 15 minutes to cook. Dice the shallot and cloves of garlic and sweat them in some olive oil. Cut the beetroot into bite-sized pieces. Once the rice and quinoa are ready, add everything but the spinach leaves to a salad bowl and let cool until lukewarm. Wash the spinach leaves and toss everything together, add a dash of olive oil and balsamic vinegar as well as salt and pepper. Sprinkle the alomonds and sesame seeds on top.