Beet and Quinoa Salad with Creamy Goat Cheese

INGREDIENTS

Quinoa (cooked according to package directions- 1 cup)

Lentils or Chick Peas (cooked- 1/2 cup)

Beets (cooked and grated- 1 large or 2 small)

Radishes (sliced- 5-6)

2 cups

Rocket/Arugula-

2 tbsp

Creamy Goat Cheese-

Balsamic Vinegar-1

1/4 cup

Olive Oil-

Lemon -1/2

2 tbsp

Fresh Flat Leaf Parsley-

Salt