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

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.