Rosy Beet and Quinoa Salad
July 12, 2018
- Yields: Serves 4
1Bring water and wine to a boil in a medium saucepan over high.
2Stir in quinoa and beet wedges; reduce heat to medium-low, cover, and simmer until quinoa and beets are tender, about 15 minutes. Fluff with a fork, and transfer to a medium bowl. Cool for 30 minutes.
3Stir radicchio, dill, pine nuts, oil, vinegar, salt and pepper into quinoa mixture. Sprinkle with goat cheese. Serve immediately.
Recipe by Cooking Light