So I’m on vacation in the Caribbean. I could continue lying on the beach watching the waves lap up on the shore for the rest of the day. Or I could do something more productive like go to the grocery store to see if there is any produce compelling enough to pull me away from the surf and sand and crank out a blog post.
Opting for the latter, I was drawn in by these beautiful red beet sprouts that taste as vibrant as they look. Or at least as vibrant as I hope they look in these photos. It’s vacation after all, so I’m equipment impaired – improvising with my travel camera, what little there is in the way of kitchen props, and trying to edit photos on a screen barely larger than my cell phone. Poor, poor me…..
For those following Dr. Fuhrman’s Eat To Live program, you can leave out the extra virgin olive oil and salt from the dressing. I don’t think it needs it, but I included it for the sake of my travel companions.
Ingredients (serves 4)
1 cup uncooked red or white quinoa
1 14-ounce can black beans – rinsed and drained
1 large Haas avocado – sliced
1/3 cup fresh lime juice
6 ounces arugula
1 cup red beet sprouts
1 cup clover or alfalfa sprouts
extra virgin olive oil, if desired
salt to taste, if desired
- Place the quinoa in a sauce pan with 2 cups water. Bring to a boil, reduce heat to simmer, cover and let cook for 15 minutes.
- After the quinoa has cooked and cooled a bit, mix in the black beans.
- Place the lime juice in a shallow bowl and toss the avocado slices in the juice to help prevent browning. Then remove the avocado and mix the remaining lime juice in with the quino and black beans. Salt to taste, if desired.
- Arrange a bed of arugula on a serving platter. Then place a layer of red beets sprouts on top of the arugula, followed by a bed of clover sprouts.
- Place a mound of the quinoa-black bean mix on the sprouts. Arrange the avocado slices around the edge.
- Serve chilled with a drizzle of extra virgin olive oil, if desired.