Preheat the oven to 400˚F. Line a large baking sheet with aluminum foil. Lightly coat the foil with cooking spray.
Put the beets on the baking sheet. Drizzle with 1 Tbsp. oil. Roast for 45 to 55 minutes, or until the beets are tender when pierced with a fork.
Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.
In a medium pot over medium heat, sauté onion in the oil until translucent, 3-5 minutes.
Stir in the quinoa and cook for 1-2 minutes more.
Add water and broth and bring to a boil.
Cover pot and simmer for 15-20 minutes. Turn off heat.
Toss all the salad ingredients together in a bowl. Mix the balsamic vinegar and olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Toss all the salad ingredients together in a bowl. Mix the balsamic dressing and the olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Using the microwave or a teapot, bring 1¼ cups water to a boil. Add into a medium-sized heatproof container, along with couscous. Stir together and cover with a lid or very tightly with plastic wrap. Let couscous sit for 10 minutes. Meanwhile, peel cucumbers.
Wash potatoes, cut in half, and place in saucepan of cold water. Cook, covered, over medium heat for 25 to 30 minutes or until tender.
Drain and dice potatoes when cool.
Add vegetables and egg to potatoes, and toss.
In a medium saucepan, combine quinoa and water or broth and bring to a boil.
Reduce heat and simmer about 15 minutes until quinoa fluffs up.