Quinoa Salad with Beets And Fennel Vinaigrette

2 reviews, 5 star(s). 100% would make again

Ready in 1h

Try this Quinoa Salad with Beets And Fennel Vinaigrette recipe, or contribute your own.


1 1/2 c Quinoa
3/4 c olive oil
3 c Crumbled feta cheese
Thinly sliced
Salt; to taste
1/4 c Shallots; minced
Black Pepper; freshly ground
2 ts Fennel seeds; crushed
1/4 c Red wine vinegar
1 Fennel bulb; trimmed, and
2 c Chopped fresh arugula
6 Beets; trimmed

Original recipe makes 4 servings



Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl. Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat. Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6339 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-09-1998 Recipe by: Susan Feniger and Mary Sue Milliken

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This is absolutely delicious! I would say it's closer to eight servings though. I used 2 cups of feta instead of three. It's a huge hit with my family and friends.
heblingc 1y ago

Super delicious!!
heblingc 1y ago

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