Roasted Beet and Quinoa Salad

Ingredients for salad:

1 cup quinoa, cooked & cooled (cooking quinoa in broth gives it a little more flavor)
1 bunch beets
1 leek, chopped
1 avocado, chopped
a handful spinach, roughly chopped
a handful cilantro, roughly chopped
a small handful of roasted, salted almonds, roughly chopped (I used raw almonds)

Ingredients for dressing:

2 tablespoons extra virgin olive oil
1 tablespoon agave syrup
2 teaspoons apple cinder vinegar
a super healthy pinch of sea salt and cracked pepper


Preheat the oven to 450 degrees. Rub olive oil over the beets and place them in a tinfoil packed. Put on the bottom rack for about 40 minutes. Remove from the oven and let cool. When they are cool enough to handle, peel them (the skin comes right off) and dice them. Meanwhile in a serving bowl add the rest of the ingredients and toss. You can add the beets in or if you don't want everything to turn pink, you can add the beets right before serving. But either way, feel free to let it sit for a while and let the flavors develop before eating. Serve with agave dressing.