Directions:Preheat oven to 400 degrees Fahrenheit. Rinse and spin dry arugula. Cook quinoa cup according to package directions. Slice beets into 4 pieces and place on baking sheet lined with aluminum foil. Cover with avocado oil and salt and pepper. Cook for 30-40 minutes or until tender. Toss beets, arugula, quinoa and almonds together. Enjoy!
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!