Ingredients
- A few leaves of lettuce
- Quinoa
- Blue cheese (or feta, or goat… a strong cheese, but not strong like Parmesan. You get the idea.)
- Tomato
- Beets
Directions
- Start by roasting your beets – cut them into quarters and poke holes in them with a fork, then drizzle with salt, pepper and olive oil and cook at 450 for as long as it takes for a fork to be inserted easily. I haven’t recommended a time because frankly, it’s all over the place depending on the beets. Check after about 20 minutes, but that will probably be too soon.
- In the meantime, start working on the quinoa. Today I learned that quinoa is seeds, not grain.. that explains the protein and also the way they look. To cook it, place it in a saucepan with water (1 quinoa to 1.75 water ratio) and boil for about 20 minutes. When there’s very little water left, kill the heat but put the lid on the pan so the quinoa soaks up all remaining moisture and becomes fluffy. One cup of dry quinoa is going to make at least three cups of cooked quinoa. Luckily this stuff is great for making ahead of time and adding to any salad you please.
- When both of those ingredients are done, all that’s left to do is to construct. Place everything together and then toss with a little lemon juice, olive oil, salt and pepper.
Note: it is possible to boil beets, but it makes a huge huge huge difference when they are roasted. It does take a while, but it could be the difference between you liking and not liking beets.
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