Quinoa Salad with Beets

1 1/4 c. quinoa
4 medium beets
1 Tbsp lemon juice
3 Tbsp olive oil
1 pint cherry tomatoes
3 scallions, thinly sliced
1 1/8 tsp salt, plus more for dressing
2 Tbsp balsamic vinegar
Freshly ground black pepper, for dressing
1/2 large, seedless cucumber, chopped
1 c. purslane leaves
1/2 c. chopped flat-leaf parsley

1. 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.
2. 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 cook enough to handle. Peel and cut into 1/2-inch wide cubes.
3. 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.

Serves 10.
Recipe Adapted From: www.oprah.com/food/quinoa-salad-with-beets"


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