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Quinoa and Beets

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.


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