First Post of the Year with Beet Quinoa 

imageThe second week of the year is here and no posts yet. I have taken a holiday and not cooked any meals for nine days! I love cooking but it was terribly good to live on other people’s cooking for a while and sit at tables set for you. I will share some highlights of the holiday later and share a mid-week quinoa recipe. I made this quinoa risotto with leftovers after Christmas.

For four portions you need

2 dl cooked quinoa, 2 beetroot, 1/2 medium-sized red onion, 1/2 dl balsamic vinegar, 100 g Chevre, 2 handfuls of rocket or mixed greens, 1/2 pomegranate, handful of walnuts, 2 tbsp walnut oil

Start with cooking the beetroot because it will take a while (45-60 minutes depending on the size). Cook the quinoa according to the instructions on the package. Let the beets and quinoa cool. Chop the red onion finely and soak in balsamico. This will soften the taste. Peel and dice the beets and mix with the quinoa. Sieve the onion and turn in with the beet-quinoa mixture.

Build the salad on a large serving plate starting with the salad greens. Place the quinoa mixture on the greens. Brake the Chevre into big chunks with fingers and put on the salad. Do the same with the walnuts. Then sprinkle on pomegranate seeds. Pour on some walnut oil (or olive oil).

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