1 cup quinoa
1 3/4 cup salted water
1 lb beets, cooked and grated
½ large red onion, sliced thinly, squeezed with salt until wilted, washed thoroughly
1 tbs balsamic vinegar
3 tbs vegetable oil
Salt to taste
1 cup finely chopped fresh dill
• Gently boil quinoa in water for 15 minutes. Let it rest and separate into grains with a fork.
• Add in grated beets and wilted onions. Add vinegar, oil and salt to taste. Mix it well.
• Refrigerate overnight for the colors to blend.
• To serve bring it into room temperature, mix in the dill and serve in individual plates.
Serves four.