Quinoa with Roasted Beets and Chive Vinaigrette

Quinoa [KEEN-wah]is a tiny grain that packs a huge protein punch. of all of the grains, it contains the highest level of protein and well as all of the essential amino acids. It is mild, and tastes much like couscous.

Quinoa with Roasted Beets and Chive Vinaigrette
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Makes:
6 servings
Prep:
20 mins
Cook:
15 mins
Roast:
40 mins 400°F
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Quinoa with Roasted Beets and Chive Vinaigrette

Ingredients
1 1/2
pounds baby beets
4
4
tablespoons olive oil
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1 1/2
cups quinoa, rinsed and drained
3
cups water
1/4
teaspoon salt
3
tablespoons white balsamic vinegar or white wine vinegar
1
tablespoon snipped fresh chives
1
teaspoon Dijon-style mustard
 
Salt
 
Ground black pepper
3/4
cup crumbled ricotta salata or feta cheese
1/3
cup chopped walnuts, toasted
1
shallot, thinly sliced
 
Snipped fresh chives

Directions

  1. Preheat oven to 400 degrees F. Cut tops off beets and trim root ends. Halve or quarter beets. Place beets and garlic in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Cover with foil.
  2. Roast for 40 to 45 minutes or until tender. Let stand, covered, for 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 and set aside.
  3. Meanwhile, in a medium saucepan combine quinoa, the water, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
  4. For vinaigrette, in a screw-top jar combine the remaining 3 tablespoons olive oil, the vinegar, 1 tablespoon chives, and the mustard. Season with salt and pepper.
  5. In a medium bowl combine quinoa, vinaigrette, cheese, walnuts, and shallot. Toss to combine.
  6. Divide quinoa mixture among serving plates. Top with roasted beets. Sprinkle with additional snipped chives. Serve warm or at room temperature.

Nutrition Facts

(Quinoa with Roasted Beets and Chive Vinaigrette)
    Per serving:
  • 364 kcal cal.,
  • 19 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 13 mg chol.,
  • 521 mg sodium,
  • 38 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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