Boil Water (2 cups) and Quinoa (1 cup) to a boil on stove top. Reduce to a simmer and cook for 12-15 minutes until quinoa is fluffy. Set aside.
2.
Boil Corn Cobs (2) for a couple of minutes or until ready, and cut the kernels off the corn.
3.
When the cobs of corn are ready, cut the kernels off until all of them are off the cob.
4.
Chop up the Beet (1) and Bean Sprouts (1 cup). Add to the Red Onion (1/2), Carrot (1), and Scallions (1 bunch)
5.
In a large salad bowl combine the beets, corn kernels, red onion, carrot, green onion, and mung bean sprouts.
6.
Once the quinoa is cooked it should look fluffy and sticky.
7.
Add the quinoa to the salad bowl and mix.
8.
Just before serving, mix in the Arugula (to taste), and pour the Lemons (to taste), Extra-Virgin Olive Oil (1/3 cup), and Sea Salt (1 pinch) over the top.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
891
FAT
43.7 g
PROTEIN
22.2 g
CARBS
116.3 g
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