Quinoa-Beet Salad

Quinoa-Beet Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    beets, peeled

  • 1

    c quinoa (white or red)

  • 2

    c water

  • 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

Directions

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.


Nutrition

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