Beet Quinoa Salad

·         4 beets – peeled and diced

·         1 medium eggplant – cut into small wedges

·         1 cup quinoa/bulgur wheat (one or the other – or ½ and ½)

·         1 ¾ cup water

·         1/3 cup crushed (fine – almost powder) pecans

·         4 Leaves Fresh Basil – chopped

·         2 Springs Fresh Parsley – chopped

·         1 TBS Salt + additional to taste

·         Pepper to taste

Combine beets, quinoa/bulgur wheat, water and 1 TBS salt to medium/large sauce pan, bring to rapid boil.

Stir in pecans, eggplant, basil, parsley, pepper and additional salt – reduce to heavy simmer.

Stir occasionally over the next 15 – 20 minutes until all water has been absorbed.

Enjoy J