Best 3 Beet And Lemon Vinaigrette Quinoa Recipes
In this culinary exploration, we present a delightful journey into the realm of flavors with our Beet and Lemon Vinaigrette Quinoa. This vibrant dish combines the earthy sweetness of beets, the tangy zest of lemon vinaigrette, and the nutty texture of quinoa, creating a symphony of flavors that will tantalize your taste buds.
Accompanying this main attraction are two additional recipes that elevate the quinoa experience. The first, a refreshing Quinoa Salad with Roasted Vegetables, showcases the versatility of quinoa in a medley of roasted vegetables, tossed in a vibrant lemon-herb dressing. The second, a hearty Quinoa Stuffed Bell Peppers, transforms bell peppers into delectable vessels filled with a savory quinoa mixture, complemented by a tangy tomato sauce.
Each recipe offers a unique perspective on quinoa, highlighting its ability to blend seamlessly with various ingredients and flavors. Whether you seek a light and refreshing salad, a hearty and flavorful stuffed pepper, or the vibrant Beet and Lemon Vinaigrette Quinoa as the centerpiece of your meal, this article has something to satisfy every palate.
QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE
Steps:
- Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
- Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
- Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.
BEET AND LEMON VINAIGRETTE QUINOA
I was inspired by a dish served at M Cafe in Los Angeles, which is known for its healthy and delicious menu choices. Its best served cold as a delicious side dish or summer salad.
Provided by Chef Emstar
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the quinoa and water in a small saucepan and bring to a boil. As soon as it reaches a boil turn it down to a simmer and cover for 10-15 minutes You want all of the water to be absorbed.
- Make the vinaigrette my whisking together the lemon juice, olive oil, and dijon until emulsified. Then add the dill and salt and pepper to taste.
- Fluff the quinoa with a fork and put in a mixing bowl.
- Peel the beets and cut into cubes.
- Add the scallions, beets and vinaigrette to the quinoa. Toss together and refrigerate for at least an hour.
- Toss again and serve.
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
Tips:
- Prep your ingredients: Before you start cooking, rinse and chop your beets and other vegetables. This will save you time and make the cooking process smoother.
- Roast your beets to perfection: To get the most flavor out of your beets, roast them at a high temperature until they are tender and slightly caramelized. This will bring out their natural sweetness and earthiness.
- Make the vinaigrette ahead of time: The lemon vinaigrette can be made up to a day in advance, so you can save time on the day you're serving the salad. Just whisk together the lemon juice, olive oil, honey, and Dijon mustard in a small bowl and store it in the refrigerator.
- Use fresh herbs: Fresh herbs, such as parsley, cilantro, or mint, can add a burst of flavor to the salad. Add them just before serving for the best results.
Conclusion:
This beet and lemon vinaigrette quinoa salad is a delicious and healthy way to enjoy beets. It's packed with flavor and nutrients, and it's easy to make. The roasted beets add a touch of sweetness, while the lemon vinaigrette adds a bright and tangy flavor. The quinoa provides a boost of protein and fiber, and the feta cheese adds a creamy richness. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish.
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