QUINOA WITH ROASTED BEETS AND PEAR

QUINOA WITH ROASTED BEETS AND PEAR image

Number Of Ingredients 13

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2
cups cooked quinoa (I prefer red)
2
medium-sized beets, scrubbed (I like a mix of colors)
1/4
cup walnuts
1
large pear, cubed
3
ounces crumbled feta
Olive oil
Balsamic vinegar
Salt and pepper

Steps:

Preheat your oven to 400° F. Slice off the leaves at the top of the beets. Drizzle with a little olive oil, and then wrap each individually and loosely in tin foil. Place on a baking sheet and roast for 40 to 50 minutes, or until soft enough that you can easily stab one with a fork and it doesn't give you any problems. Unwrap and set aside to let cool; once touchable, run the beets under water to slide the skin off. Cut beets into cubes. Lower your oven temperature to 350° F. Spread walnuts out in a single layer on a baking sheet and toast for 8 minutes. Allow the nuts to cool before giving them a rough chop. Assemble the salad by dumping everything together into a bowl because you, brilliant human, know that that's how salads work. Quinoa, beet cubes, pear cubes, walnuts and feta, a.k.a. the dream team. Toss with a slight drizzle of balsamic, a little olive oil, and some coarse salt and freshly ground pepper.