Roasted Beet Quinoa Salad
From Thierry Meret
A staple food the the Incas, quinoa was known as the “mother of grains.” The Inca emperor traditionally sowed the first seeds of the season. The United Nations has declared 2013 the International Year of Quinoa.
- 2 medium red or golden beets
- 4 T. olive oil
- 1 small onion, peeled and diced
- 1 c. quinoa (first, run it under water in a sieve, rustling it around with your fingers, to get rid of the saponin coating)
- 2 c. vegetable or chicken stock
- 1 bay leaf
- salt and pepper to taste
- 1 carrot, peeled and diced small
- 1 celery stick, strings removed and diced small
- 1/4 c. walnut oil
- 3 T. white wine vinegar
- 1 t. ground cumin
- 1/4 c. Italian parsley, chopped
Preheat the oven to 375°F. Rub the beets with 1 T. olive oil and wrap them in foil. Place them in the oven for about 1 hour, until they’re cooked. Remove and cool enough to handle. Remove the peels and dice the beets small. Reserve.
Heat the remaining olive oil in a pan, add the onion and cook over medium heat until soft. Add the quinoa and stir well to coat. Add the stock, bay leaf, and salt and pepper and bring to a simmer. Cover and cook on low heat for about 30 to 40 minutes, or until the quinoa is cooked and the liquid fully absorbed. Spread the quinoa loosely onto a tray or baking pan to cool.
When the quinoa is cooled, put it into a bowl and add the carrot, celery, beet, walnut oil, wine vinegar and cumin and toss gently to combine. Add the parsley, toss again, and refrigerate for 2 hours before serving. Serves 4 to 6.