Recipe: Quinoa, Roasted Beet and Walnut Salad

The brilliant crimson of  roasted beets lends a gorgeous hue to this mineral- and protein-rich salad.  Roasting the beets brings out their true sweetness and tender texture in contrast to the chewy quinoa and crunchy walnuts.  Perfection!

3-4 medium beets, washed and trimmed (do not peel)

1 c. dry quinoa

2 cups water

1/2 c. walnuts, lightly roasted and cooled

2-3 cloves garlic, minced or grated

grated rind of one lemon

juice of one lemon (about 1/4 cup)

2 T. balsamic vinegar

1/4 c. extra-virgin olive oil

2 tsp. dijon mustard

5 drops. Stevia or one tsp. organic sugar

1/3 cup fresh cilantro, chopped

pepper to taste 

Preheat oven to 425 F.  Wrap beets in foil and bake until extremely tender, about 45 minutes-1 hour.  Let cool, then slip off the skins and dice into 2-cm. cubes.  Set aside. 

Bring water to boil in a small heavy saucepan.  Rinse quinoa well and add to water.  Return to boil, then reduce heat to low and cover.  Allow to simmer, untouched, for 25 minutes, then check to see if water has been absorbed.  If not, continue simmering until all water is absorbed, then uncover and allow to cool.  (If you are in a hurry, you can turn the hot quinoa into a glass bowl at this point and place it in the fridge for about 30 minutes).   

In a nonstick frypan, heat oil and add garlic and lemon rind.  Cook and stir for 2 minutes, then add balsamic vinegar, lemon juice and stevia.  Remove from heat.   

Add beets to cooled quinoa.  Break walnuts into pieces and add to the bowl.  Pour dressing over and toss well until quinoa becomes pink.  Add cilantro and combine well. Season to taste with pepper.  This salad is even better the second day, after flavours meld.  Makes 4 servings.

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