Quinoa, Beet & Feta Salad

By shauna

Ingredients

• 1 Lg. Golden Beet (size of a tennis ball)
• 1/4 C. Walnut Oil
• 2 Tbsp. Organic Canola Oil
• 3 Tbsp. Freshly Squeezed Lemon Juice
• 1 Tbsp. Honey
• 1 C. Quinoa, rinsed
• 2 C. Water
• Lg. Pinch Salt
• 2 Tbsp. Pine Nuts or Walnuts, toasted
• 2 Tbsp. Dried Cranberries
• 1/4 lb. Feta, crumbled
• 1 Tbsp. Italian Flat-Leaf Parsley, chopped
• 1 Tbsp. Fresh Mint, chopped
• Coarse Salt & Freshly Ground Pepper To Taste

Preparation

Step 1

Preheat oven to 400. Wrap beet tightly in foil & place on roasting pan. Bake till a paring knife can be inserted in centre with ease, 60-70min. Cool, peel & dice. To make dressing, whisk together walnut oil & canola oil, lemon juice & honey. In a sm. pot, combine quinoa, water & salt. Bring to a boil over high heat. Cover, reduce to a gentle simmer & cook till tender, 12 min. Remove from heat. Let stand 5-10 min. Transfer to lg. mixing bowl. Fluff with fork. Stir in enough dressing to coat; cool. Add beets & remaining ingredients. Mix very gently. Taste & add more dressing & seasoning if necessary.