Protein-Packed Beet Salad

1Preheat the oven to 400°F (200°C).

2Wash the beets (4), trim off the tops, and wrap them in foil. Roast in the oven for about 45 minutes or until tender.

3Cook the quinoa (1 cup) according to package instructions. Once cooked, fluff with a fork and let it cool.

4Rinse and drain the chickpeas (1 can).

5Toast the walnuts (½ cup) in a dry skillet over medium heat until fragrant, then roughly chop them.

6In a small bowl, whisk together olive oil (¼ cup), lemon juice (2 tablespoons), honey (1 teaspoon), Dijon mustard (1 teaspoon), cumin, paprika (½ teaspoon), salt, and pepper to make the dressing.

7Dice the avocado (1).

8Once the beets (4) are cooked and cooled, peel and cut them into cubes.

9In a large mixing bowl, combine the cooked quinoa (1 cup), chickpeas (1 can), avocado (1), walnuts (½ cup), and beets (4).

10Pour the dressing over the salad and toss gently to coat everything evenly.

11Serve the protein-packed beet salad garnished with fresh parsley. Enjoy!