Quinoa-Beet Salad

By á-2799

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
• 1/2 c walnuts, toasted
• 1/4 c chopped fresh mint
• Juice of 1 lemon

Preparation

Step 1

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.