3 1/2 cups water
3 medium beets, diced
beet greens, coarsely chopped
1 small bunch slender spring asparagus, chopped into 1-inch pieces
1 cup spring peas
1 Persian cucumber, diced
3 scallions, diced finely
6 large leaves each, mint & basil, cut into thin ribbons
1/4 red onion, diced finely
4 cups fresh spring greens
1 cup whole walnuts
Dressing:
6 tbsp olive oil
6 tbsp apple cider vinegar
juice of 1 lemon
splash Bragg's Aminos
Himalayan sea salt to taste
Roast the diced beets, brushed with a little olive oil and sprinkled with a little sea salt in a toaster oven at 350 for about 25 minutes.
Add asparagus and beet greens to the roasting pan, stir, and roast for another 15 minutes.
Wash and rinse quinoa. Cover with 31/2 cups of spring water and bring to a boil. Turn down to minimum and cook, covered, for about 15 minutes.
In a large bowl, combine cooked quinoa with roasted veggies, peas, scallions and onion.
Combine olive oil, apple cider vinegar and lemon juice. Drizzle over quinoa mixture.
Just before serving, toss in the spring greens and herbs and mix.
Serve topped with a small handful of whole walnuts.
Taste and drizzle with a drop or two of Bragg's Aminos if more salt is desired.
You can taste the excitement as we await the new paperback release of Madeleine Marentette's 'Grail Springs Holistic Detox: For Body, Mind & Spirit' launching this June which includes two new sections and 25 new recipes from Chef Moira Nordholt ada the Feel Good Guru! As the production comes together our publisher is looking for inspirational testimonials to add to the book. If Grail Springs has inspired you, ignited your passion, revealed possibility, or made a lasting impression on your life please let us know. Send your testimonials to 
On April 22nd make a date with change! This Earth Day Grail Springs is challenging our community to make a change for Mother Earth. 'GO VEG' for the day, leave the car at home, turn off lights, pack a litterless lunch, light some candles and 
"Where a woman is centred, there is She."