Quinoa Salad with Beets
Created by Susan Spungen

Quinoa Salad with Beets
The whole grain quinoa in this salad helps you feel satisfyingly full long after the meal is finished.

Ingredients:
Makes 10–12 servings

  • 1 1/4 cups quinoa
  • 1 1/8 teaspoons salt , plus more for dressing
  • 4 medium beets , trimmed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • Freshly ground pepper , for dressing
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large, seedless cucumber , chopped
  • 1 pint yellow cherry tomatoes , halved
  • 1 cup green beans , blanched and cut into 1-inch pieces
  • 1/2 cup chopped flat-leaf parsley
Rinse quinoa thoroughly. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 tsp. salt; bring to a boil. Reduce to a simmer and cover. Cook until quinoa is tender, 12–15 minutes. Remove from heat; let stand 10 minutes. Transfer to a bowl. Cover and refrigerate about 2 hours.

Meanwhile, place beets in a large saucepan; cover with cold water (by about an inch). Add 1 tsp. salt; bring to a simmer. Cook until beets are tender when pierced with a paring knife, 35–45 minutes. Drain; cover with cold water. Let sit until cool enough to handle. Peel and cut into 1/2-inch cubes.

In a small bowl, mix vinegar, lemon juice and salt and pepper to taste. Slowly whisk in oil. In a large bowl, combine quinoa, beets, cucumber, tomatoes, green beans and parsley. Toss in dressing to serve.