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Quinoa and Beets

  • Writer: Matthew Straub
    Matthew Straub
  • Feb 22, 2021
  • 1 min read


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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