Valentine’s Day Quinoa


There’s nothing sexier than a super food, right? Two super foods, even?

Okay. So maybe there is. And probably guys aren’t as entranced by pink food on Valentine’s Day as I am. But there is something festive about this fuchsia quinoa, even if you’re just going to be packing it in your lunch for next Friday, like I am.

This is pretty much the easiest quinoa salad I know how to make. Even though roasting the beet takes a while, you could probably wing it and steam it in a microwave. Basically, you roast a beet, add it to quinoa with some salt, pepper, and balsamic vinaigrette, add goat cheese and enjoy.


Can I recommend you serve this with steamed broccoli? It looks so pretty next to the green. You can double this recipe and serve it as a meatless entree with a side of salad and broccoli, or follow the recipe and end up with a delightful side dish for two.

Either way, you can’t go wrong. The earthy, fresh beets combine with nutty quinoa and creamy goat cheese in a dish that tastes just as good cold as it does warm.

Plus, it’s pink. Who doesn’t love pink?

Roasted Beet Quinoa
  • 1 small beet, trimmed
  • 1/3 cup uncooked quinoa
  • 2/3 cup bone broth or stock
  • salt and pepper to taste
  • 1/2 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1 oz goat cheese, crumbled
  1. Preheat oven to 350. Take trimmed beet and wrap in two layers of aluminum foil. Place in oven and roast until tender, about an hour and a half. Remove from oven and let cool in foil.
  2. After removing beet from oven, heat quinoa and broth in a small saucepan over medium heat. Bring to a boil, then cover and simmer on low for 15 minutes, adding more broth if necessary. You should see the little bits uncoiling from the seeds. Remove from heat and set aside.
  3. Peel beet. Dice into 1/2-inch pieces. Place in a mixing bowl.
  4. Drizzle balsamic vinegar and oil over, then add quinoa, goat cheese and salt and pepper to taste. Chill if desired.
  1. This keeps for several days in the fridge, and is awesome for lunch.

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