Ingredients:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sweetener
1½ cups cooked quinoa
2 green onions, thinly sliced on the diagonal
3-4 cooked beets, peeled and cut into small cubes, infused with ¼-½ cup balsamic vinegar
½-1 bunch dandelion greens, chopped finely
4 large dry-farm tomatoes (or several smaller)
Crumbled goat cheese
Toasted chopped walnuts

Directions:

  1. Stir together all the ingredients except the tomatoes, goat cheese, and walnuts in a medium bowl.
  2. Cut the top off each tomato and scoop out seeds. Spoon salad into tomatoes, piling any excess on the plate. Sprinkle with cheese and walnuts.

Serves 4