Quinoa and Beet Salad
This is a nutritious salad, packed with quinoa's protein and iron.
- Servings: 6
Source: Martha Stewart Living, June 1994
- 3 small beets (about 8 ounces), with an inch of stem left on, scrubbed
- 1/2 teaspoon salt
- 1/2 cup quinoa, well rinsed
- 2 stalks celery, cut into 1/4-inch dice (about 1 cup)
- 1 jalapeno pepper, seeded and minced (about 1 tablespoon)
- 1 1/2 teaspoons chopped fresh thyme
- 1/3 cup snipped fresh chives, plus more for garnish
- 1 shallot, peeled and minced
- 3 tablespoons apple-cider vinegar
- 1/4 teaspoon freshly ground pepper
- 1 seedless cucumber, sliced diagonally
- 1 Belgian endive, leaves separated
Place beets in a small saucepan with 4 cups cold water and the salt. Bring to a boil over high heat, and simmer for 40 to 50 minutes, or until a knife inserted into beets goes in easily. Remove beets with a slotted spoon and cool; save 1 cup of cooking water. Peel cooled beets; cut into 1/4-inch dice.
Return reserved cooking water to saucepan and add quinoa. Bring to a boil, cover, and simmer for 13 to 15 minutes, or until most of the liquid is absorbed. Let sit, covered, for 5 minutes. Uncover and let cool completely.
Combine beets and quinoa with all remaining ingredients except cucumber slices and endive leaves in a small mixing bowl. Arrange on a platter and garnish with chives, cucumber slices, and endive leaves. Serve chilled or at room temperature.