Quinoa, beetroot and walnut salad

The red color of beets comes from betalain pig...

The red color of beets comes from betalain pigments. (Photo credit: Wikipedia)

This is a really simple side dish that I love with salad, falafel and hummus but would also be great in the winter with some buckwheat, red cabbage and tempeh.

Serves 2-4
1 cup quinoa
1 large grated beetroot
1 large handful of chopped walnuts
1 tbsp balsamic vinegar

Heat the quinoa in a small saucepan and add 1 1/2 cups of boiling water. Simmer for 20 minutes, adding more water if necessary. When it is cooked it will be soft and fluffy. Leave the lid on and allow to cool slowly.

Just before serving add the beetroot, walnuts and vinegar and mix well. Season to taste.

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One thought on “Quinoa, beetroot and walnut salad

  1. Pingback: Ways with Quinoa | HerbiFit

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