Simple, homemade recipes.


Quinoa and beet salad

1 hour | Serves 4 as a side dish

Roasted beets, caramelized onions, and cheese of any kind in my opinion go great together. I invented this recipe by adding this killer combo to quinoa.

2 diced beets, peeled (can be cooked and refrigerated up to 4 days in advance)
1/3 cup of quinoa
1 tennis ball sized diced yellow onion
4 tablespoons of olive oil divided
1/3 cup water
3 tablespoons of balsamic vinegar
1 cup chopped arugula
1/4 cup of crumbled goat cheese
Salt and pepper to taste

Roast beets in foil for 45 minutes at 400 degrees or until fork can easily penetrate beets all the way through. Meanwhile, cook 1/4 cup of quinoa in 1 cup of boiling water. Reduce heat to low, cover, and allowing it to simmer until cooked, about 20 minutes. Cook diced onion in 2 tablespoons of olive oil for 15 minutes on medium heat, stirring ever couple of minutes. Add 2 tablespoons of balsamic to onions and 1/3 cup of water. Let water evaporate and make sure onions are translucent and soft, about 2 minutes. Chop arugula and place in mixing bowl. Add cooked quinoa, onions, and diced beets and mix. Add remaining 2 tablespoons of olive oil, and 1 tablespoons on balsamic to mixing bowl and stir. Serve and add goat cheese at the end.

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