Beet and Lemon Vinaigrette Quinoa

I was inspired by a dish served at M Cafe in Los Angeles, which is known for its healthy and delicious menu choices. Its best served cold as a delicious side dish or summer salad.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  cup quinoa
• 2  cups water
• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil
• 1  tablespoon fresh dill or 1  teaspoon dried dill
• 1 -2  teaspoon Dijon mustard
• 2 -3  cooked beets
• 3  scallions, sliced diagonally

Directions

1. Put the quinoa and water in a small saucepan and bring to a boil. As soon as it reaches a boil turn it down to a simmer and cover for 10-15 minutes You want all of the water to be absorbed.
2. Make the vinaigrette my whisking together the lemon juice, olive oil, and dijon until emulsified. Then add the dill and salt and pepper to taste.
3. Fluff the quinoa with a fork and put in a mixing bowl.
4. Peel the beets and cut into cubes.
5. Add the scallions, beets and vinaigrette to the quinoa. Toss together and refrigerate for at least an hour.
6. Toss again and serve.