Beet and quinoa salad

Name: Beet and quinoa salad
Prep time: 1 h
Cook time: 12 min
Yield: 4 to 6
Cuisine: Québécoise
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 1 h
Cooking 12 min
Servings 4 to 6
Freezing Absolutely

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

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.

Ads

To help you make this recipe

Ads

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

Ads

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.

Our sommeliers suggest

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! See the product

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. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads