It’s one of those rare hot weeks in the Bay Area. It’s actually 90° in my house right now. For Wordless Wednesday I thought I’d share a great summer salad recipe with you. I know I’m not exactly being Wordless but this salad is too delicious to not talk about.
The original recipe is from epicurious.com but I tweaked it a bit (thanks to advice from my friends at rel.ish catering). I added Orange Muscat Champagne Vinegar from Trader Joe’s and feta cheese. If you don’t have the orange vinegar you can add a splash of orange juice to get the sweet flavor.
Enjoy. Be sure to let the quinoa cool in the fridge for 2 hours before adding the other ingredients. I got impatient once and threw it all together while the quinoa was still hot and ended up with a big bowl of mush, still tasty but not as pretty. I prefer to use golden beets, if you use red beets the whole salad turns red.
quinoa salad with beets
Created by Susan Spungen
The whole grain quinoa in this salad helps you feel satisfyingly full long after the meal is finished.
Submitted by anadeau
December 14, 2008
• 1 1/4 cups quinoa
• 1 1/8 teaspoons salt , plus more for dressing
• 4 medium beets , trimmed
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• Freshly ground pepper , for dressing
• 3 tablespoons extra-virgin olive oil
• 1/2 large, seedless cucumber , chopped
• 1 pint yellow cherry tomatoes , halved
• 1 cup green beans , blanched and cut into 1-inch pieces
• 1/2 cup chopped flat-leaf parsley
Rinse quinoa thoroughly. 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, 12–15 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 (by about an inch). Add 1 tsp. salt; bring to a simmer. Cook until beets are tender when pierced with a paring knife, 35–45 minutes. Drain; cover with cold water. Let sit until cool enough to handle. Peel and cut into 1/2-inch 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.
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