1 cup Quinoa

1 cup Water

½ tsp Salt

3 cups spiralized or shredded beets

1 TBS + 1 tsp Fresh Mint, chopped

1/3 cup Olive Oil

1 ½ tsp Balsamic Vinegar

¼ tsp salt


Place quinoa, water and salt in a small pot. 

 Bring to boil over high heat and boil for 3-4 minutes. 

 Place a lid on the pot, reduce heat to low and simmer for 15 -20 minutes until all the water has been absorbed.  

Remove the lid and fluff the quinoa with a fork. 

 Bring to room temperature.

Place all ingredients in a medium bowl and toss to coat.

Spoon a generous portion of Tomato Head Beet hummus onto the center of your bowls. 

Top with a generous portion of quinoa, followed by beet salad.