Quinoa with Roasted Beets and Thyme Vinaigrette
PREP 25 minutes
ROAST 40 minutes at 400°F
STAND 15 minutes
COOK 15 minutes
SERVES 6
See Also: Cream of Carrot Soup Recipe
Ingredients:
- 1 1⁄2 lb. baby beets
- 4 cloves garlic, peeled
- 4 Tbsp. olive oil
- 1⁄2 tsp. salt
- 1⁄4 tsp. black pepper
- 3 cups water
- 1 1⁄2 cups quinoa, rinsed and drained
- 3 Tbsp. white balsamic vinegar or white wine vinegar
- 1 Tbsp. snipped fresh thyme
- 1 tsp. Dijon-style mustard
- 3⁄4 cup crumbled ricotta salata or feta cheese
- 1⁄3 cup chopped walnuts, toasted
- 1 shallot, thinly sliced
See Also: Carrot Goulash Recipe
Directions:
- Preheat oven to 400°F. Cut tops off beets and trim root ends. Halve or quarter beets. Place beets and garlic in a 15×10-inch baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 1⁄4 tsp. of the salt and the pepper; toss to coat. Cover with foil.
- Roast 40 to 45 minutes or until beets are tender. Let stand, covered, 15 minutes. To remove skins, wrap beets, one at a time, in a paper towel and gently rub to remove skins. (If skins are very tender, you do not need to remove them.) Mash garlic.
- Meanwhile, in a medium saucepan combine the water, quinoa, and the remaining 1⁄4 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
- For vinaigrette, in a screw-top jar combine the remaining 3 Tbsp. oil, the vinegar, thyme, and mustard. Season to taste with additional salt and pepper. Cover and shake well.
- In a bowl combine cooked quinoa, vinaigrette, cheese, walnuts, and shallot. Toss to combine. 6. Top quinoa mixture with roasted beets. Sprinkle with additional snipped fresh thyme. Serve warm or at room temperature.
Nutritions:
Per Serving 364 cal., 19 g fat (2 g sat. fat), 13 mg chol., 521 mg sodium, 38 g carb., 6 g fiber, 7 g sugars, 11 g pro.
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