Boil at least 2 dl of quinoa, any color. You will find the right amount for your type of salad after a couple of tries. Drizzle some olive oil, add salt and use spices you like.
Mix and let the quinoa cool on the balcony.
Brush a couple or three beet roots and a carrot or two. You can peel them, but using a vegetable brush will keep so many nutrients you otherwise would loose by using a peeler.
Grate the vegetables, squeeze some lemon juice over the carrots to avoid the brownish color the oxidiation causes.
Roast seeds of your own choice, I prefer pumpkin seeds, but roasting pine- and sunflower seeds is super tasty too.
Pumpkin seeds are also great for the family jewels, always a good argument for reluctant "lack of meat mourning" men and sons.
Chia seeds is great to add too.
Go get the now cold quinoa and mix the ingredients.
And here is where the oiling of the sallad begins. Forget everything you've learned about getting fat from fat. Good oils won´t make you fat, but will rather give you energy for a longer period of time, longer than proteins would even do.
So a add "less is not more" attitude of Olive Oil and a spoon of hemp seed oil to the salad. Hemp oil should not be overdosed.
Use apple cider vinegar or lemon juice. I prefer lemon juice as it alkalizes the food.
Now add whatever you want, finely chopped kale, tomatoes, ruccola, finely chopped unboiled broccoli, avocados. The variations are endless.
Since quinoa is very often not GMO-free, try to find the brand you feel is on our side and not from a fake organic brand. Do your research and of course using biodynamic ecologic vegetables will make the food so more potent and nutricious.
Good luck and health!