Beet and Lemon Vinaigrette Quinoa

Recipe by Chef Emstar
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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Fluff the quinoa with a fork and put in a mixing bowl.
  • Peel the beets and cut into cubes.
  • Add the scallions, beets and vinaigrette to the quinoa. Toss together and refrigerate for at least an hour.
  • Toss again and serve.
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