Saffron Quinoa And Roasted Beet Salad

Recipe look good to you?     

Saffron Quinoa And Roasted Beet Salad Ingredients

MARINADE	1 c Uncooked quinoa
6 tb Extra-virgin olive oil	2 c Vegetable broth
2 tb Fresh lemon juice	1/8 ts Saffron threads
2 sm Clov garlic; minced	5 ts Olive oil
1/2 ts Coarse salt	2 oz Thinly sliced shallots; (1/2
1/2 ts Ground cumin	3 md Clove garlic; minced
1/4 ts Red pepper flakes; up to 1/2	1 1/2 tb Fresh lemon juice
REMAINING INGREDIENTS	1/4 ts Salt
4 sm Beets with greens attached;

Instructions for Saffron Quinoa And Roasted Beet Salad

6 SERVINGS DAIRY-FREE If you like fresh beets, this elegant summer salad is for you. The recipe makes plenty of marinade-any extra can be jazzed up with a little more fresh lemon juice and served as a dressing for green salads or cooked vegetables. Preheat oven to 400F. Marinade: In small howl, whisk together all ingredients. Adjust seasoning to taste and set aside. Wash beets and trim off greens, leaving about 1 inch attached. Reserve beet greens. Wrap each beet individually in foil and bake until tender when pierced with thin knife, 45 minutes to 1 hour. Set aside to cool. When beets are cool enough to handle, peel and thinly slice. Place beets in small bowl, add 2 to 3 tablespoons of marinade and toss gently. Place quinoa in fine-meshed sieve and rinse under cold water until foam subsides. Transfer quinoa to small saucepan, add broth and saffron and bring to a boil. Reduce heat to low, cover and simmer until broth is absorbed, 13 to 15 minutes. Meanwhile, in medium skillet, heat 3 teaspoons olive oil over medium-high heat. Add shallots and cook until crisp, stirring often, about 3 minutes. Drain on paper towels and set aside. Transfer cooked quinoa mixture to medium bowl and toss with 3 to 4 more tablespoons of marinade. (Remaining marinade can be covered and refrigerated for up to 3 days.) Remove and discard thick stems from beet greens; coarsely chop leaves. In large skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic and cook, stirring often, 1 minute. Add beet greens and cook until wilted, 1 to 2 minutes. Stir in lemon juice and salt. Season with pepper. To serve, divide sliced beets among serving plates and arrange them around rim. Mound 1/4 cup of quinoa mixture in center of beets. Top with beet greens, garnish with fried shallots and serve. PER SERVING: 137 CAL.; 12G PROT.; 9G TOTAL FAT (1G SAT. FAT); 13G CARB.; 0 CHOL.; 452MG SOD.; 1G FIBER Converted by MC_Buster. By Kathleen on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 37 Converted by MM_Buster v2.0l.

Main Ingredient: BeetsCuisine: Uncategorized

More like this...

Quinoa Salad with Beets And Fennel Vinaigrette

Roasted Baby Beets and Sauteed Beet Greens

Quinoa Salad with Fennel And Roasted Shallots

Roasted Beet Salad with Blue Cheese