Beet and quinoa salad

Name: Beet and quinoa salad
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 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

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Ingredients
Preparation
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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.

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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

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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

Porto/Douro, Portugal

The Poças Coroa d'Ouro is a fruity, lively white from the Douro in Portugal, made with Codega, Malvoisie, Moscato and Rabigato, with lots of fruit and plenty of freshness. Beets are earthy and sweet and the white balsamic vinegar is tangy, so a lively wine holds its own against both. The feta and dill like it too. Perfect for a midday lunch. See the product

Sergent Ripin, Brouhaha, 6.5%

Beet is earthy and sweet at the same time, which doesn't leave many openings. A wild yeast saison finds one with its pepper, clove, lemon and ripe fruit, which follow the celery as well as the white balsamic. Its dryness balances the bowl. 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!

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