Quinoa, Roasted Beet and Walnut Salad

3-4 medium beets, washed and trimmed (do not peel)

1 c. (240 ml.) dry quinoa

2 cups (480 ml.) water

1/2 c. (120 ml.) walnuts, lightly roasted and cooled

2-3 cloves garlic, minced or grated

grated zest of one lemon

juice of one lemon (about 1/4 cup)

2 T. (30 ml.) balsamic vinegar

1/4 c. (60 ml.) extra-virgin olive oil

2 tsp. (10 ml.) dijon mustard

5 drops Stevia or sugar

1/3 cup (80 ml.) fresh cilantro, chopped

salt and pepper to taste

Preheat oven to 425 F. Wrap beets in foil and bake until extremely tender, about 45 minutes-1 hour. Let cool, then peel off the skins and dice into 3/4 inch (2-cm.) cubes. Set aside.



Bring water to boil in a small heavy saucepan. Rinse quinoa well and add to water. Return to boil, then reduce heat to low and cover. Allow to simmer, untouched, for 25 minutes, then check to see if water has been absorbed. If not, continue simmering until all water is absorbed, then uncover and allow to cool. (If you are in a hurry, you can turn the hot quinoa into a glass bowl at this point and place it in the fridge for about 30 minutes).



In a nonstick frypan, heat oil and add garlic and lemon zest. Cook and stir for 2 minutes, then add lemon juice, balsamic vinegar, oil, mustard and stevia. Remove from heat.



Add beets to cooled quinoa. Break walnuts into pieces and add to the bowl. Pour dressing (the liquid in the frypan) over and toss well until quinoa is tinted pink. Add cilantro and combine well. Season to taste with salt and pepper. This salad is even better the second day, after flavours meld.


Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KRISTENG_9.