Quinoa and Lentil Salad with Thyroid-Boosting Beets

This quinoa and lentil salad is a hearty and healthy dish that is perfect for a quick and easy lunch or dinner. The beets add a touch of sweetness and a boost of nutrition to the salad, while the quinoa and lentils provide a good source of protein and fiber. This salad is also a good source of vitamins and minerals, including iron, magnesium, and potassium.

This recipe was inspired by my love of beets. I have always loved the sweet, earthy flavor of beets, and I have been looking for a way to incorporate them into my diet more often. I finally found the perfect way to do this with this quinoa and lentil salad. This salad is a delicious and healthy way to get your daily dose of beets, and it is also a great way to use up any leftover quinoa and lentils. I hope you enjoy this recipe as much as I do!

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup dried quinoa
• 1 cup dried lentils
• 1 bunch beets, peeled and chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar

Instructions

1. Rinse the quinoa and lentils in a fine-mesh sieve.
2. In a medium saucepan, combine the quinoa, lentils, beets, and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the grains are tender.
3. Drain the quinoa and lentils in a fine-mesh sieve.
4. Transfer the quinoa and lentils to a large bowl. Add the red onion, parsley, cilantro, olive oil, and red wine vinegar. Toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately, or chill for later.

Why It Works

• The combination of quinoa and lentils provides a good source of protein and fiber.
• The beets add a touch of sweetness and a boost of nutrition to the salad.
• The red onion, parsley, and cilantro add flavor and freshness to the salad.
• The olive oil and red wine vinegar add a touch of acidity and depth of flavor to the salad.