quinoa & beet salad

Quinoa & Beet Salad

Ingredients:

1 1/4 cups quinoa

1 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 or red cherry tomatoes , halved

1 yellow pepper, diced

1 cup green beans , blanched and cut into 1-inch pieces

1/2 cup chopped flat-leaf parsley

Directions

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 (or microwave 8-10 mins). 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, pepper, green beans and parsley. Toss in dressing to serve.

SOOOO delicious when its all mixed together!!
(recipe compliments of Gillian McKeith)