Posted by Marika Blossfeldt on December 3, 2011 at 2:07 PM under
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Keep yourself nourished
with hearty root vegetables and the super grain quinoa:
Quinoa beet salad / serves 6
The
beets give this dish a most amazing magenta coloring. Bring this to your table
and everybody will gasp with delight – guaranteed!
Salad:
2
medium beets, tops removed, whole
2 cups
(480 ml) water
1 cup
(240 ml) quinoa, rinsed
2
pinches salt
1 bulb
fennel, cut into small cubes
1 bunch
scallions, chopped
1
handful chopped basil plus a few leaves
Dressing:
juice
of 1 to 2 lemons
4 to 6
tablespoons olive oil
salt
and pepper
1 Place
the whole, unpeeled beets into a pot, add water to cover and boil until soft, about
40 to 60 minutes.
2 In a separate pot,
bring the 2 cups (480 ml) of water to a boil and add the quinoa and salt. Bring
to a second boil, then reduce the heat to its lowest setting and simmer,
covered and untouched, for 15 minutes or until all the water is absorbed.
Spread the cooked quinoa on a large plate to cool.
3 When the beets are
soft, douse them in cold water until cool, then peel and cut them into small
cubes.
4 Combine the cooked
quinoa and beets in a bowl and add the fennel, scallions and chopped basil.
5 Combine the dressing
ingredients in a glass jar. There should be about twice as much lemon juice as
oil. Close the lid and shake to mix.
6 Pour the dressing
over the salad and mix well. Let the salad marinate for at least ½ hour.
7 Just before serving,
toss gently and adjust lemon juice and seasoning if necessary.
Garnish with basil leaves.
ENJOY!
