1.5 cup raw quinoa
handful of walnut pieces
sm package of goat cheese
handful of cranberries
finely chopped parsley
oil and balsamic vinegar
Steam the beets with skin on for 25(?) min. let cool and peel skin with knife edge. Chop.
Rinse quinoa and add to 2.5 cups water. bring to boil, cover, then simmer on low for 25min. during the last 5 minutes, add a handful of cranberries.
While quinoa cooks, roast the walnuts in a dry pan stirring often for a few min.
Make the vinaigrette dressing: 1 part balsamic to 4 parts olive oil with salt and pepper, lemon and honey.
Don't forget to add the cranberries to the quinoa at the end which softens them up nicely.
Let the quinoa cool. toss with the beets, waltnuts, parsley, and vinaigrette.
Toss goat cheese in at the end.
I prefer it at room temp. but you can refrigerate it too.
Above: Spinach salad with grilled salmon and a side of beet quinoa salad!