Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | Spinach | 1 | cup, shredded | Radicchio | 1 | cup | Beets, steamed and chopped | 1 | cup, chopped | broccoli chopped | 1 | cup | Beets, steamed and chopped | 1 | cup sections, with juice | grapefruit | 1/4 | cup, crumbled | feta cheese, herb and garlic | 1/2 | cup | Quinoa flakes | 1/4 | cup | lemon juice | 1 | tablespoon chopped | shallots | 8 | tablespoons | olive oil | 1/4 | teaspoon | salt | 1 | tablespoon | parsley, chopped |
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Steps
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Sequence
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Step
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| 1 | wash produce and heat oven to toast quinoa. | 2 | steam beets and broccoli. Cool | 3 | Make vinegarette | 4 | place in mason jars add dressing, shake and serve |
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