Quinoa, Beet & Hazelnut Salad
Meal salad for lunch or light dinner. Quick and easy to make. If you don't have mint or scallion, use any other herb you have in hand.
- 2 medium beets - or 4 small ones
- 2 cups quinoa
- 1 avocado - or goat cheese
- 2 scallion
- 5 - 7 mint leaves
- Half lemon
- Olive oil
- Salt & pepper
- Sumac - optional
- Handful toasted hazelnuts
Three ways to cook beetsThe tastiest way is to roast them in the oven: wrap them in wet baking paper (it makes it easier to crumple the paper and work with it when it's wet) and roast them in a 400°F preheated oven for about 40 minutes, until they are tender. If the beets are big and bulky, quarter them so they cook quicker.Steam them in a steaming pot but dice them before and make sure there's enough water in pot.Simmer them in water for about 40 minutes until they are tender.
Cook the quinoa: rinse the quinoa under running cold water (rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home). Boil 2¼ cups water in a medium sauce pan. Add the quinoa and bring to a boil. Cover the pan and simmer for 12 minutes. Let the quinoa cool down for a few minutes before you use it in the salad.
Quinoa beet salad: peel and dice the beets and avocado and set aside. Chop the herb finely and set aside. Add the quinoa into a salad bowl with the beets, avocado, herb, salt, pepper and sumac. Squeeze the lemon, drizzle the olive oil. Crush the hazelnuts and sprinkle them over the salad. Toss gently and serve.