Pretty in Pink Quinoa Salad

By Keyingredient Staff

This refreshing Quinoa Salad gets its name from the fresh beets that tint it pink. If you haven't eaten raw beets before, it's really not what you would expect. I love them in all kinds of salads now. They add a nice crisp and a peppery flavor.

Ingredients

• 1 cup quinoa
• 2 cup water
• pinch of salt
• ++++++++++++++++++++++++
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 - 1/2 teaspoon cumin
• 1 teaspoon sugar
• 1 small clove garlic
• 1/2 teaspoon mayonnaise (emulsifier)
• 1/4 cup white balsamic vinegar
• 1/4 cup fresh lime juice
• 1/2 cup Extra Virgin Olive Oil
• ++++++++++++++++++++++++
• 1 cup small diced cucumber
• 1 cup small diced yellow bell pepper
• 1 cup grape tomato halves
• 3 scallions, sliced
• 15-20 mint leaves, rolled and sliced into ribbons
• 1 beet, small diced

Preparation

Step 1

- Bring the water and quinoa up to a boil
- Add a pinch of salt, reduce heat to a simmer, cover and cook until bloomed and the liquid has absorbed - about 20"
- Whisk or blend dressing ingredients in a food processor or blender
- While the quinoa is still warm, fluff it with a fork, pour over about half of the dressing and fluff it again
- Once all of your add-ins are chopped, fluff the quinoa again and stir in everything but the beets
- Add more dressing to taste, then add the beets at the end - unless you're really going for a lot of color
- Serve chilled or at room temp