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This is a nutritious salad, packed with quinoa's protein and iron.

Martha Stewart Living, June 1994


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Ingredient Checklist


Instructions Checklist
  • 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 slottedspoon 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.

Cook's Notes

Quinoa takes about 15 minutes to cook.