Every time I cook with beets I feel like I’m cooking in Technicolor, even if in this is not the case because this salad is monochromatic.
I found inspiration for this recipe on a package of red quinoa at Blaine’s house and decided it would be fun to have an all red dish.
I was not wrong. It is delightful and as my mom would say: something with this color must be good for the body.
1 medium, peeled and diced beet (1 cup)
1 cup red quinoa, rinsed and drained
2 cups water
1/2 cup dried cranberries
1 cup of red onion, chopped
1 cup of radicchio, chopped
1 1/2 tablespoons of grated lemon peel
1/4 cup of fresh lemon juice
1/4 cup of red wine vinegar
1/2 cup of extra virgin olive oil
1 teaspoon of salt coarse sea salt
In a pot over high heat put the beets, quinoa and water to boil.
Once boiling, lower the heat to low and cook covered for about 12 minutes until the quinoa is al dente.
Remove from heat and let cool completely.
In a bowl, place the quinoa and beets. Add cranberries, onion, radicchio, lemon zest and stir.
In a cup combine lemon juice, vinegar, olive oil and salt, and mix well to emulsify.
Add the vinaigrette to the quinoa salad and refrigerate for at least half an hour before serving.
To print the recipe click here.
How do you like your quinoa?