Cool Quinoa Salad with Beets
By Demi
Ingredients
- 1 1/4 cups quinoa
- 1 1/8 tsp salt
- 4 medium beets, trimmed
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- freshly ground pepper, for dressing
- 3 tbsp olive oil
- 1/2 large, seedless cucumber, chopped
- 1 pint yellow cherry tomatoes, halved
- 1 cup green beans, blanched and cut into 1" pieces
- 1/2 cup chopped flat leaf parsley
Details
Servings 10
Preparation
Step 1
Rinse quinoa. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 tsp salt; bring to a boil. Reduce to a simmer and cover. Cook until quinoa is tender, 12 to 15 minutes. Remove from heat; let stand 10 minutes. Transfer to a bowl. Cover and refrigerate about 2 hours.
Meanwhile, place beets in a large saucepan; cover with cold water. Add 1 tsp salt; bring to a simmer. Cook until beets are tender when pierced with a paring knife, 35-45 minutes. Drain; cover wth cold water. Let sit until cool enough to handle. Peel and cut into 1/2" cubes.
In a small bowl, mix vinegar, lemon juice, and salt and pepper to taste. Slowly whisk in oil. In a large bowl, combine quinoa, beets, cucumber, tomatoes, green beans and parsley. Toss in dressing to serve.
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