I just LOVE this dish and when I bring it over to someone's house as a pot luck item, everyone goes crazy for it. It's a perfect dish for dinner or as a cold salad for a BBQ or leftover lunch the next day! If you've never heard of quinoa, be sure to check out Shandi's post about this super healthy grain to learn all about it!
5 medium beets
1 cup white quinoa
1/2 cup freshly chopped parsley and/or fresh dill
1 clove garlic, minced or pressed
Himalayan or Celtic sea salt
freshly ground pepper
3-4 tablespoons extra-virgin olive oil, first cold pressed
1-2 tablespoons white balsamic vinegar
1 Hass avocado, chopped (optional)
1. Wash each beet well and remove the greens and the little root. Quarter each beet and put the pieces in a pot and cover with water. Cook on medium-high until tender (not mushy), about 30 minutes.
2. Remove the beets with a slotted spoon, reserving the cooking water, and chop into bite-sized pieces in a large bowl.
3. Take 1 3/4 cups of the cooking water, now red from the beets, and bring it to a boil. Add the quinoa, stir, cover, and reduce the heat to low. Cook until the quinoa soaks up all the water, 20-25 minutes. The quinoa will turn red from the beet water and may seem a little mushy at first but as it cools, it will loosen up and be more like rice which is exactly what you want.
4. Chop the parsley and/or dill and add to the bowl. Add the millet and mix. Add the garlic, salt and pepper, olive oil, and vinegar in small amounts, to taste.
5. Garnish with the chopped avocado, if desired, and serve alongside a delicious salad!
As we Latinos say, buen provecho! Means "bon appétit" :)