Beet salad with quinoa
Description
The salad is quick and easy to prepare. Making this salad is quite simple; the only difficulty might be the absence of quinoa or asparagus. In that case, quinoa can be substituted with couscous or another small, fluffy grain, and asparagus can be replaced with string beans or regular canned beans. The salad is ready to serve.
Instructions
- 1
Step 1
Preparing beet salad with quinoa should begin with preparing the vegetables and greens. Beets should be boiled in advance (steamed for 15–20 minutes) or baked in the oven until tender.
- 2
Step 2
Rinse the quinoa and place it in a saucepan, then pour cold water (100 ml) over it. Cook the grain for 15–20 minutes after the water boils, over low heat, covered.
- 3
Step 3
Transfer the cooked grain to a bowl for faster cooling and leave it while preparing the other ingredients.
- 4
Step 4
Finely chop the asparagus stems, mince the garlic. Pour sunflower oil into a frying pan or a heavy-bottomed pot and sauté the asparagus for 2-3 minutes.
- 5
Step 5
Add minced garlic and paprika (or other spices) to the asparagus, season with salt to taste, mix the ingredients, cook for no more than a minute, then remove the pot from the heat.
- 6
Step 6
Immediately after that, add the green onions to the still hot sautéed mixture and mix. The onions will soften slightly but remain crisp.
- 7
Step 7
Let the contents of the saucepan cool slightly, then chop the boiled beet into small cubes. In a large bowl, combine the quinoa, beet, and sautéed mixture, add apple cider vinegar, and season the salad with salt to taste.
- 8
Step 8
Mix all the ingredients included in the salad. Add a small amount of sunflower oil if necessary. Serve the beet salad with quinoa immediately after preparation.