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Lilly’s Table

 

Meal Detail

 

Dinner

Whole Grilled Beets, Crispy Onion Quinoa + Spicy Peach Salad

from the Week of June 28, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

If the quinoa is not already prepared, do that first. Although, leftover quinoa is perfect for this. Make the dressing for each salad: balsamic, if making, and the jalapeño dressing. Chop up the fruit salad and store at room temperature covered, it will ‘marinate’ a bit. Then prepare the beets + quinoa dish.


Recipes for this Meal


Winter
Photo of Quinoa
  • Easy
  • Medium
  • Hard
Quinoa

One of the highest protein grains out there. Here is a simple preparation for boiling this happy gluten-free grain. Cook it until your preferred texture. I like it when the tail has started to uncurl and there is not much of a crunch left. In some cases (such as at higher altitudes) you may need to add more water.


Spring
Photo of Balsamic Vinaigrette
  • Easy
  • Medium
  • Hard
Balsamic Vinaigrette

Keep this lovely balsamic dressing on hand for several weeks instead of buying store vinaigrette’s loaded with dyes and chemicals. Balsamic vinegars can vary in sweetness. Choose the best one you can afford and then plan to adjust the sweetness as needed.


Summer
Photo of Spicy Cilantro Peach & Cucumber Salad
  • Easy
  • Medium
  • Hard
Spicy Cilantro Peach & Cucumber Salad

Sweet, spicy refreshing salad with bursts of cilantro and bits of crunchy pumpkin seeds throughout. Mix and match the stone fruit and berries as available. Nectarines or apricots with blackberries or raspberries could work instead. If you are spice sensitive start with half of a jalapeno and add more to taste.


Summer
Photo of Whole Grilled Beet + Crispy Onion Quinoa
  • Easy
  • Medium
  • Hard
Whole Grilled Beet + Crispy Onion Quinoa

I love using both the root + leaves of the beets, but I also get excited about the stem. It lends an almost celery like experience that is too often ignored. This dish is also ideal for slightly dried out, one (or even three) day old quinoa. Similar to when you make fried rice. If you have to make it fresh, no worries, but it will be ‘crispier’ when it is day old. Finally, buy your favorite balsamic dressing, or simply dress this dish with a rich balsamic and a favorite olive oil, or use my Balsamic Vinaigrette recipe.