Main plate, Salad
1 bunch beets (best roasted, ok boiled)
3/4 cup water (plus more if boiling beet)
1/2 cup uncooked quinoa
sea salt and freshly ground black pepper, to taste
2 T red wine vinegar
1/8 red onion finely chopped
3-4 tablespoons extra virgin olive oil
2 tablespoon chopped fresh italian parsley
1/2 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh mint
1-2 cup arugula or other salad greens (optional)
1 tablespoon pine nuts
2 ounces feta cheese crumbled
Prep:
0. Heat oven to 400F if roasting the beets.
1. Chop beets, put in 8x8 pan, add salt, a splash of vinegar and splash of olive oil and roast for 25 minutes, then check for doneness. ~ OR ~ Add beet (unpeeled) to a pot of water, bring to boil, cook until tender. Let cool before peeling beet.
2. Add rinsed quinoa to a pot and cover with 1 cup water and a pinch of sea salt. Bring to a boil, turn down heat, cover, and simmer for 12-14 minutes, or until all water is absorbed. Remove from heat and keep covered for 5 more minutes. Fluff, let cool.
3. Meanwhile, chop/dice parsley, cilantro, mint, and red onion.
1. In bowl, combine sea salt and pepper with red wine vinegar and add the onion to macerate while beets roast/boil.
2. Add oil and whisk until emulsion forms. When beets are done, chop and add to dressing.
3. Stir in parsley, cilantro, and mint.
4. Toast pine nuts in a frying pan over medium heat for 2 minutes, set aside.
5. Transfer quinoa to bowl with dressed beets and onions. Add additional salad greens, if using. Toss gently and top with pine nuts.