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.
Provided by Chef Emstar
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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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