Quinoa, beetroot, goat and lamb’s lettuce salad

Directions

1. This is not really a recipe, there is nothing simpler. The day before, cook your quinoa in 1 1/2 glass of water, stirring regularly. The next day, cut from beets and mix all ingredients in a large bowl. Season with 2 tablespoons of olive oil and 1 tbsp of balsamic vinegar, salt and pepper. A real treat for lunch!
2. I prepare my daily salads for college and frankly it’s much better, I advise you to try if you are also a student like me, but it also works in the office for lunch. We can not all go to the restaurant for lunch!