Quinoa and Beet Salad
Yield: Serves 4
Ingredients:
  • 1 1/3 cups quinoa
  • 2 cups water
  • 1 cup shredded cooked beet (click for How to Cook Beets recipe)
  • 3/4 cup sliced black olives
  • 1 cup diced pickled cucumber
  • 3 tablespoons lemon juice, depends on your taste
  • 2 tablespoons extra-virgin olive oil
  • salt & black pepper to taste
Instructions:

In a small saucepan, bring water to a boil. Add quinoa and give it a quick stir. Cover the saucepan, reduce heat to low and simmer for 15-16 minutes, or until the quinoa is tender and the water has been absorbed.

Remove from heat and let stand 5 minutes. Then fluff with a fork. Allow it to cool to room temperature.

In a large bowl, combine beet, olives and cucumber pickles.

Stir in quinoa. Add lemon juice, olive oil, salt and pepper to taste and toss. Serve at room temperature.

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