Quinoa-Beet Salad PRINT
|1||c quinoa (white or red)|
|2||tbsp olive oil|
|1||medium yellow onion, finely diced|
|1||lg clove garlic, minced|
|2||tsp cumin seeds|
|1||tsp ground cinnamon|
|½||c walnuts, toasted|
|¼||c chopped fresh mint|
|Juice of 1 lemon|
Place beets in steamer or steamer insert in pan filled with simmering water over high heat. Steam until fork tender, about 30-40 minutes. When cool enough to handle, coarsely grate.
Meanwhile, combine quinoa and water in medium saucepan. Bring to boil over high heat. Reduce heat to low; cover. Cook until water is absorbed, 12-15 minutes. Fluff with fork. Let stand 5 minutes, then transfer to serving bowl.
In small fry pan, heat oil over medium. Add onion and garlic. Cook, stirring, 7 minutes to soften. Add cumin and cinnamon. Cook, stirring, 1 minute. Add to quinoa along with beets, walnuts, mint and lemon juice. Toss well.
Let stand at least 30 minutes to cool to room temperature.