G'morning, g'day, & good evening, Plussers! =D
For lunch I made a WYSIWYG salad of red chard with quinoa, mini heirloom tomatoes, roasted beets and hemp seeds in home-made raspberry vinaigrette, topped with vegetarian gorgonzola cheese.
On Wednesday, I boiled the quinoa in Better Than Bouillon organic, vegan vegetable base, then chilled it.
I roasted the beets and chilled them that same day.Prepping ahead is how I can make such a delicious, healthy, and nutritious salad in a matter of minutes on my lunch break.
Here is my prior post on making the home-made raspberry vinaigrette, which features Detroit's own Beau Bien Fine Foods Michigan Apple (Cider Vinegar) Mustard:https://plus.google.com/109792156715755708589/posts/5oHymXB27EV#vegetarian #HealthyEating #chard #quinoa #heirloomtomatoes #beets #hempseeds #omega3 #omega6 #ImadeThat