Posts Tagged ‘quinoa’

BEET AND QUINOA SALAD

Posted: September 24, 2017 in beets, Food, Recipes
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Why was it that I could only find a great beet salad in a restaurant? Was there some secret to making one? Well, after some experimentation, I came up with a beet salad that I really enjoy…and it’s easy to put together ahead of time if you have guests coming over for dinner.

 

Sometimes I skip the arugula and just go for a bowl like this…

2 cups cooked quinoa
1/2 lb. beets, cooked and sliced
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 teaspoon sugar
1/2 clove garlic, through a press
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 scallion, finely minced
2 cups baby arugula
5 oz. feta cheese, crumbled

 

Prepare the quinoa according to the package instructions. I like to substitute half of the water with homemade chicken stock.

While the quinoa is cooking, combine the olive oil, vinegar, sugar, garlic, salt and pepper in a separate bowl.

Once the quinoa has cooked, place it in a bowl and add half of the dressing, mixing gently with a fork to fluff up the quinoa. Place it in the fridge to cool completely.

I like to use the product LoveBeets, available in any supermarket. The beets come fully cooked and peeled, ready to slice.

I go to the membership clubs and buy the beetlicious jumbo size!

Chop the beets to the size you like and place them in the bowl of quinoa. Add the scallions, arugula and cheese. Toss to combine.

When the mixture has cooled down, give it a taste and add more of the dressing if needed. This tastes great at room temperature as well.

Summer’s in full swing, and let’s face it: you might be tired of grilling by now.

Don’t get me wrong…grilling makes food taste great, but sometimes you don’t want to stand out there in a cloud of smoke while your friends are at the table, sipping wine and having a good time without you.

This is a great dish for those that want to pass on the grill for a day. It’s a delicious salad that you can serve warm or cool. You can make it the day before. Wrap it in plastic, and keep it in the fridge. Then, when your guests arrive, let it warm to room temperature. Taste for seasoning before serving. If you’re not a fan of quinoa, brown basmati rice works well, too. And use what’s fresh and in season. If you can’t find asparagus, some chopped and lightly sautéed squash works just as well.

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1 1/3 cup dry quinoa (or 1 cup basmati rice)
Chicken stock
Juice of 1 lemon
2 lbs. wild-caught American shrimp, peeled and de-veined (16 to 18 count)
1 cup of asparagus stalks, cut into 1″ lengths
1/2 cup minced scallions, green part only
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 English cucumber, peeled, seeded and medium-diced
1/4 cup red onion, small diced
1/2 cup seeded and chopped tomatoes
3/4 lb. good feta cheese, crumbled
Extra virgin olive oil
Salt and pepper

 

Prepare the quinoa according to the package directions, using chicken stock instead of water. Once it’s cooked, place it in a large bowl. (1 1/3 cups dry quinoa should give you about 3 cups of cooked quinoa.)

Place the chopped asparagus on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss them to combine and spread them out in a single layer. Roast them for just a few minutes at 350 degrees. Set them aside to cool to room temperature. (You can also simply saute the asparagus in a pan on the stove top with olive oil, salt and pepper.)

Place the shrimp on the same sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss them to combine and spread them out in a single layer. Roast for 5 to 6 minutes at 350 degrees, until the shrimp are cooked through. Turn them once while cooking. Don’t overcook them! (again…you can simply saute the shrimp in a pan on the stove top with olive, salt and pepper.)

Add the shrimp to the quinoa, then add the asparagus, lemon juice, scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend…or, if you’re not serving soon, place the bowl in the fridge. Before serving, allow it to warm almost to room temperature. Taste it and season again, if needed, before serving.

 

 

Sure, most people will be grilling this weekend. But this is a great dish for those that want to pass on the beef. This is a delicious salad that you can serve warm or cool. You can make this the day before. Wrap it in plastic, and keep it in the fridge. Then, when your guests arrive, let it warm to room temperature. Taste for seasoning before serving. If you’re not a fan of quinoa, brown basmati rice works well, too.

FullSizeRender (8)

 

1 1/3 cup dry quinoa (or 1 cup basmati rice)
Chicken stock
Juice of 1 lemon
2 pounds wild-caught American shrimp, peeled and de-veined (16 to 18 count)
1 cup of asparagus stalks, cut into 1″ lengths
1/2 cup minced scallions, green part only
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 English cucumber, peeled, seeded and medium-diced
1/4 cup red onion, small diced
1/2 cup seeded and chopped tomatoes
3/4 pound good feta cheese, crumbled
Extra virgin olive oil
Salt and pepper

 

Prepare the quinoa according to the package directions, using chicken stock instead of water. Once it’s cooked, place it in a large bowl.

Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes in a pre-heated 350 degree oven, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the quinoa, then add the lemon juice, scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow flavors to blend.

 

 

Even the "breaded" pork chop makes this meal gluten-free. See below...

Even the “breaded” pork chop makes this meal gluten-free. See below…

Beet season is in full swing right now. They’re healthy and delicious…and they also store really well, so you can enjoy them all winter long. Combining them with quinoa, cheese and arugula makes a great salad that goes well with this pastured heritage pork chop.

To keep the meal gluten-free, I used all-purpose gluten-free flour to dust the chop after I dipped it in egg. Then I seasoned it with garlic salt, pepper, and some freshly minced sage and rosemary. I seared it in a hot pan with organic canola oil, then finished cooking it in a 350-degree oven.

 

Ingredients for the beet salad:

1/2 lb beets, cooked and sliced
2 cups cooked quinoa
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 teaspoon sugar
1/2 clove garlic, through a press
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 scallion, finely minced
2 cups baby arugula
5 ounces feta cheese, crumbled

Prepare quinoa according to package instructions. I like to substitute half of the water with homemade chicken stock.

While the quinoa is cooking, combine olive oil, vinegar, sugar, garlic, salt and pepper in a separate bowl.

Once the quinoa has cooked, place it in a bowl and add half of the dressing, mixing gently with a fork to fluff up the quinoa. Place in the fridge to cool completely.

I like to use the product LoveMyBeets, where they come fully cooked and peeled, ready to slice. Slice the beets and place them in the bowl of quinoa. Add the scallions, arugula and cheese. Mix well.

When the mixture has cooled down, taste and add more of the dressing if needed.