Tuesday, June 25, 2013

Quinoa with Roasted Beets & Chive Vinaigrette

Quinoa…my favorite super food.  I’ve posted just a few of my favorite recipes.    Now I am adding another to this blog, and I sincerely hope you like it.  The earthy flavors from the beets pairs well with roasted garlic, feta & toasted walnuts and give this salad a nice flavor.  I’ve usually served this as a side to chicken, but I suppose any meat will do.  Or even by itself!  The vinaigrette isn’t overpowering, but subtle-which is why it goes so well with this salad. 

How was your weekend?   We went to a wedding reception (the bride was so beautiful!-congrats Honey & Harley!), watched warm bodies (which I highly recommend you to watch if you haven’t seen it already), and went canoeing on Sunday.  It weather was so nice outside, I loved sitting in the canoe and making Gavin paddle me around-so relaxing! Have a great week everybody!

Quinoa with Roasted Beets & Chive Vinaigrette

Makes 6 servings

INGREDIENTS

2 medium-sized beets, skin removed & chopped into chunks

4 garlic cloves, peeled

3 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

1 ½ cup quinoa, rinsed, drained

1 ¾ cup water

Chive vinaigrette:

3 tablespoons white wine vinegar

1 tablespoon fresh snipped chives

1 teaspoon mustard

Salt & ground black pepper

½ cup feta cheese

½ cup toasted chopped walnuts

1 shallot, thinly sliced

Snipped fresh chives (garnish)

DIRECTIONS

Preheat the oven to 400 degrees.  Place the beets & garlic on a baking sheet lined with aluminum foil. Drizzle with the olive oil and sprinkle with salt & pepper. Cover with foil again and roast until tender, about 40 minutes (check it after 35 minutes). Let stand till cool. Mash the garlic & set aside.

In a medium sized saucepan over high heat, bring the quinoa & water to a boil. Reduce temperature to low and cover for 15 minutes, or until the liquid is all absorbed.

For the chive vinaigrette: In a screw top jar combine the vinegar, chives, mustard, salt & pepper. Shake.

In a medium-sized bowl, combine the cooked quinoa, vinaigrette, cheese, walnuts & shallots, toss to combine.

To serve: Divide the quinoa among serving pltaes & top with roasted beets. Sprinkle with chives, as desired.

Source: slightly adapted from Better Homes & Gardens