Beet is a really important vegetable, it’s really healthy and rich in antioxidants. If you want to know more about this super healthy vegetable I’d advice to check out this great site: What’s New and Beneficial About Beets
If you mix it with quinoa then you get a super healthy lunch or dinner. Let’s see how chef Mark Russell makes it:
Quinoa – Beet Salad Recipe
Ingredients
- 3 beets, peeled
- 1 cup (250 mL) quinoa (white or red), rinsed
- 2 cups (500 mL) water
- 2 tbsp (30 mL) olive oil
- 1 medium yellow onion, finely diced
- 1 large clove garlic, minced
- 2 tsp (10 mL) cumin seeds
- 1 tsp (5 mL) ground cinnamon
- 1/2 cup (125 mL) walnuts, toasted
- 1/4 cup (60 mL) chopped fresh mint
- Juice of 1 lemon
Place beets in steamer or steamer insert in pan filled with simmering water over high heat. Steam until fork tender, about 30 to 40 minutes. When cool enough to handle, coarsely grate.
Meanwhile, combine quinoa and water in medium saucepan. Bring to boil over high heat. Reduce heat to low; cover. Cook until water is absorbed, 12 to 15 minutes. Fluff with fork. Let stand 5 minutes, then transfer to serving bowl.
In small fry pan, heat oil over medium. Add onion and garlic. Cook, stirring, 7 minutes to soften. Add cumin and cinnamon. Cook, stirring, 1 minute. Add to quinoa, along with beets, walnuts, mint and lemon juice. Toss well.
Let stand at least 30 minutes to cool to room temperature.
Makes about 7 cups (1.75 L).
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