The beets, cherry tomatoes, and toasted pepitas in this quinoa salad make it look and taste great. With a simple balsamic dressing, it's a healthy and refreshing side dish that goes well with any meal.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 3 medium beets, peeled and diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/3 cup pepitas, toasted. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool. Steam or boil the diced beets until tender, about 10-12 minutes. Let them cool. In a large bowl, combine cooked quinoa, diced beets, cherry tomatoes, red onion, parsley, feta cheese, and toasted pepitas. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Serve immediately or refrigerate for a few hours to let flavors meld before serving. Garnish with additional parsley and feta cheese if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
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