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?
- 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
- 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.
- 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.
- Peel beet. Dice into 1/2-inch pieces. Place in a mixing bowl.
- Drizzle balsamic vinegar and oil over, then add quinoa, goat cheese and salt and pepper to taste. Chill if desired.
- This keeps for several days in the fridge, and is awesome for lunch.