It's been a hot minute since I've posted a recipe but I had to share this one! The past month I've been eating out like crazy since I've been busy with weekend getaways, birthday dinners / lunches, events, etc. Talk about the perfect way to throw your healthy diet down the drain! I had to get it together this week and get back to my usual menu. This is one of my favorite dishes, it's beautiful, delicious and packed with nutrients.

Let's talk about the health benefits of my two favorite ingredients from this colorful dish!

 + antioxidant // anti-inflammatory // detoxifier

Aside from their most dominant nutrient, folate, beets are rich in manganese which aids in bone support. Beets promote collagen production (buh-bye wrinkles) and control blood sugar levels (diabetes is not your friend!). They also contain high levels of potassium, copper, fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.

+ cancer fighter //  immune booster // blood sugar regulator

They are a great source of fiber and have been linked to weight loss and lowering cholesterol. This vitamin rich fruit boosts immunity, improves circulation, and offers protection from cancers. Pomegranate contains high levels of vital B-complex group vitamins, folates, vitamin K, calcium, copper, and potassium.


First things first, begin boiling the beets because they can take a while. Cut the stems from the beet an inch above where they meet, cover them with water in a large pot and boil for 30 minutes. In a small sauce pan, add one cup of quinoa and two cups of water. Bring the water to a boil and turn off the heat. Place a lid on the pot and let it rest for 15 minutes. 

Take this time to pick the seeds from the pomegranate while you're cooking the quinoa and beets. It can be annoying but I like to know my seeds are fresh, if you want to save yourself the labor you can buy pre-packaged seeds.

Chop and combine all of the remaining ingredients in a large bowl. When the quinoa is ready, add it to the bowl. Remove the beets from the water and rub the skin off with your hands. If the skin doesn't come off easily, they may need to be cooked longer. You should be able to cut through them with ease. When they are ready, cut them into small pieces and add them to the bowl.

Toss all the goods, add the lemon juice, salt and pepper to taste... That was easy!