Sunday, 2 September 2012

Bean & beet salad with quinoa

Fall is in the air. Although it was 80 today and I relaxed all afternoon on my lawn working on my tan, the temperature drops significantly at night and the evening chill reminds me of what September should be like.

So, in the spirit of fall, I came up with this yummy dish using one of my favorite fall veggies: beets. It can be served cold or hot. And it's really really delicious. I promise.


1 can garbanzo beans
1 cup beets, chopped
2 Tbsp. butter
2 tsp. herbs de provence
1.5 cups quinoa
2-3 Tbsp. honey mustard vinaigrette
1/4 cup fresh parmesan, shredded

1. Cook the quinoa.
2. Coat the beets with butter and herbs; bake at 400* for 30 minutes. Then, raise the temperature to broil and bake for 10 more minutes.
3. Mix the quinoa, beans and beets. Top with vinaigrette and parmesan.

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