Quinoa Salad With Beets And Fennel Vinaigrette
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 cup
Shallot (minced)2 tsps
Fennel Seed (crushed)3 cup
Olive Oil1.5 cups
Quinoa3 cups
Crumbled Feta Cheese2 cups
Arugula (chopped fresh)Directions:
1
Cook beets in large saucepan of boiling water until tender, about 45 minutes
2
Drain
3
Cool
4
Peel beets
5
Cut beets into thin wedges
6
Place in medium bowl
7
Whisk vinegar, shallots and fennel seeds in small bowl
8
Gradually whisk in olive oil
9
Season to taste with salt and pepper
10
Drizzle 1/4 cup vinaigrette over beets; toss to coat
11
Cook quinoa in large pot of boiling salted water until tender, about 10 minutes
12
Drain well
13
Rinse with cold water and drain again
14
Place quinoa in large bowl
15
Add cheese, fennel and arugula and mix gently
16
Add remaining dressing and toss to coat
17
Transfer salad to large bowl
18
Arrange beets atop salad