Beet and Lemon Vinaigrette Quinoa
"I was inspired by a dish served at M Cafe in Los Angeles, which is known for its healthy and delicious menu choices. Its best served cold as a delicious side dish or summer salad."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 cup quinoa
- 2 cups water
- 1⁄4 cup lemon juice
- 1⁄4 cup olive oil
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 -2 teaspoon Dijon mustard
- 2 -3 cooked beets
- 3 scallions, sliced diagonally
directions
- Put the quinoa and water in a small saucepan and bring to a boil. As soon as it reaches a boil turn it down to a simmer and cover for 10-15 minutes You want all of the water to be absorbed.
- Make the vinaigrette my whisking together the lemon juice, olive oil, and dijon until emulsified. Then add the dill and salt and pepper to taste.
- Fluff the quinoa with a fork and put in a mixing bowl.
- Peel the beets and cut into cubes.
- Add the scallions, beets and vinaigrette to the quinoa. Toss together and refrigerate for at least an hour.
- Toss again and serve.
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Reviews
-
A refreshing and yummy quinoa salad. I am not a big mustard fan, so omitted it. I also subbed broth (which is how I make my quinoa), used only a tablespoon of oil, and added 3 chopped Persian cucumbers to this. Everything was great together, and the fresh dill gives this such a nice flavor - I found myself wanting to add pickles to the leftovers and eat them cold (I did and it sounds weird, but was really good!). Fed 2-3 as a main dish.
