Saffron quinoa and roasted beet salad

6 servings

Ingredients

Quantity Ingredient
6 tablespoons Extra-virgin olive oil
2 tablespoons Fresh lemon juice
2 smalls Clov garlic; minced
½ teaspoon Coarse salt
½ teaspoon Ground cumin
¼ teaspoon Red pepper flakes; up to 1/2
4 smalls Beets with greens attached; up to 5
1 cup Uncooked quinoa
2 cups Vegetable broth
⅛ teaspoon Saffron threads
5 teaspoons Olive oil
2 ounces Thinly sliced shallots; (1/2 cup)
3 mediums Clove garlic; minced
1½ tablespoon Fresh lemon juice
¼ teaspoon Salt

Directions

MARINADE

REMAINING INGREDIENTS

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 ¼ 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 <schuller@...> on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 37 Converted by MM_Buster v2.0l.

Related recipes