Quinoa Salad with Beets

Ingredients

  • 1.25 cup(s) quinoa
  • 1.125 teaspoon(s) salt, plus more for dressing
  • 1 cup(s) green beans, blanched and cut into 1-inch pieces
  • .5 cup(s) chopped flat-leaf parsley
  • 4 medium beets, trimmed
  • 2 tablespoon(s) balsamic vinegar
  • 1 tablespoon(s) lemon juice
  • + 4 more ingredients
    • Freshly ground pepper, for dressing
    • 3 tablespoon(s) extra-virgin olive oil
    • .5 large seedless cucumber, chopped
    • 1 pint(s) yellow cherry tomatoes, halved

1. Rinse quinoa thoroughly. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 teaspoon salt; bring to a boil. Reduce to a simmer and cover. Cook until quinoa is tender, 12-15 minutes. Remove from heat; let stand 10 minutes. Transfer to a bowl. Cover and refrigerate about 2 hours. 2. Mean...

View full recipe at SpringPad

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