Meatless Monday on the Acid Watcher Diet
This colorful vegan salad from Dr. Jonathan Aviv’s latest book, “The Acid Watcher Diet: A 28-Day Reflux Prevention and Healing Program” is perfect for #MeatlessMonday, but yummy enough for any day of the week! #AcidWatcherDiet
BEET AND QUINOA SALAD WITH STEAMED KALE AND CHICKPEAS (V)
Serves 2 – 4
30 minutes (more if using dried chickpeas)
Note: You may prepare the quinoa and chickpeas in advance.
1 c dried chickpeas (or 2 c organic canned, drained)
1 small bunch beets (approx. 4 small beets)
3 1/2 tsp olive oil
1/2 bunch kale, washed, dried and stems removed, thinly sliced
1 c cooked quinoa
1/4 cup pinenuts
1/4 tsp Celtic salt, plus more to taste
Prepare dried chickpeas according to package instructions. If using canned, rinse and drain well. While chickpeas are cooking, prepare the beets: preheat the oven to 400F. Wash, trim and dry the beets. Cut them in half crosswise and place on a baking sheet lined with foil. Brush with 2tsp olive oil and sprinkle with 1/4 tsp of salt. Wrap foil tightly around beets. Roast until fork tender, 20-30 minutes. Allow them to cool, then rub with a paper towel to remove the skins. Chop into 1/4″ pieces.
In a medium saucepan, heat 1/4 cup water. Keep the heat low and add your kale and a dash of salt. Cover and steam for 3 – 5 minutes, until kale softens but still retains some crunch. Drain and allow to cool.
To serve, combine chickpeas, kale, beets, quinoa and pine nuts with the remaining olive oil and salt to taste. Serve immediately.