Revitalizing Self-Purification Bowl

1.Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the quinoa is cooking, preheat your oven to 400°F (200°C). Wrap the beet in aluminum foil and roast it in the oven for about 45 minutes or until tender. Once done, let it cool, peel, and dice it into small cubes.

3.In a large mixing bowl, combine the chopped kale, spinach, grated carrot, roasted beet, sliced avocado, pumpkin seeds, and dried cranberries.

4.In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create a dressing.

5.Add the cooked quinoa to the large mixing bowl with the vegetables and toss everything together gently to combine.

6.Drizzle the dressing over the salad and toss again to ensure everything is well coated. Adjust seasoning with more salt and pepper if needed.

7.Serve the revitalizing self-purification bowl immediately, or refrigerate for up to an hour to let the flavors meld.