Monday, 13 January 2014

Baked Beetroot and Quinoa Salad

I adapted this recipe from one I found in InStyle Magazine.


Baked Beetroot and Quinoa Salad

Ingredients

2 Tbls canola oil
1/2 onion, diced
1 cup quinoa
1 clove garlic, crushed
1 bay leaf
1 tsp dried thyme (or a sprig of fresh)
1/2 tsp salt
1 lemon, juice and zest
2 large beets OR a bunch of golden baby beets and a bunch of red baby beets
Extra-virgin olive oil
1 Tbls sherry vinegar (I used dry sherry and red wine vinegar)
1 Tbls agave
1 tsp Dijon mustard
4 oz arugula or baby spinach (I used a salad combination I had of kale, carrots and red cabbage)
2 Tbls roasted sunflower seeds (optional)


Method

Preheat oven to 180C/350F.
In medium pot heat canola oil on a medium heat and fry onions until soft.
Add quinoa and stir well.
Add 2 cups water and bring to boil.
Add in garlic, bay leaf and thyme. Mix well and cover.
Simmer for 15 minutes. (Now prepare your beets).
Turn off flame, add in lemon juice, zest, and salt and mix through. Cover and let sit for 10 minutes.
If your using large beets then peel skin and chop into bite size pieces and stir 2 Tbls olive oil through.
Place beets in a foil package and cook on a baking sheet in oven for 30-40 minutes, until beets are soft.
If you are using baby beets, remove stems and rub with olive oil.
Place beets in a foil package and cook on a baking sheet in oven for 30-40 minutes, until beets are soft.
Once cooked run under cool water and then remove skin.
In a large bowl whisk together 3 Tbls olive oil, agave, mustard and vinegar.
Toss beets through the dressing and let marinate for 1 hour.
Combine quinoa, salad and beets together.
Top with roasted sunflower seeds.



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