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Prep
Difficulty
Easy
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.
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.
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.
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.
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.
