Beet and quinoa salad - Le Coup de Grâce

Beet and quinoa salad

Preparation :1h00 Cooking :12 min
Difficulty :medium
Servings :4 to 6

This beet and quinoa salad is an inspiration from a Montreal restaurant. I found the idea so good that I decided to make my version! I hope you will love it as much as I do.

Ingredients

1 1/2 cups uncooked quinoa
3 tablespoons olive oil
3 cups vegetable broth
2 lb of cooked beets, cut into small quarters
3 celery stalks, halved lengthwise then thinly sliced
2 cups edamame beans in pod, cooked and shelled
300 g feta cheese, diced
2 tablespoons finely chopped fresh dill
3 tablespoons olive oil
6 tablespoons white balsamic vinegar (or more, to taste)
Salt and freshly ground pepper

Preparation

  • In a saucepan heated on medium heat, add the quinoa and the olive oil then mix. Cook for 2-3 minutes, stirring.
  • Add the vegetable broth, salt and pepper and mix. Cover, bring to a boil and reduce to low heat. Simmer for about 10 minutes or until quinoa is al dente. Pour into strainer, rinse thoroughly with cold water and drain well.
  • In a large salad bowl, add the quinoa and the rest of the ingredients then season with salt and pepper to taste. Toss  well and reserve in the fridge for 30 minutes before serving! Taste and adjust the seasoning if necessary.
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Our wine stewards suggest

+- 15$Poças Coroa d'Ouro 2016

The White Ouro Coroa is a well-kept secret. The wine has sap and pine. Peach as a main effluent with an empyreumatic and spicy blade. The palate is oily, fresh and persistent. Some will be surprised at the price ... but it's a great little find at $ 12.95. Run for provisions!

Sergent Ripin, Brouhaha, 6.5%

Season brewed with wild yeasts, it will offer you aromas of pepper, clove, lemon and ripe fruit that will just as much marry the aromas of beetroot as celery or white balsamic. The typical dryness of this beer will ensure a good balance with the salad.

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