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.
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.
- A-Z of unusual ingredients: quinoa (telegraph.co.uk)
- Autumn Quinoa Salad (kinseycooks.com)
- Fall Quinoa Salad (districtandmore.wordpress.com)