in Recipes

Quinoa salad with beetroot and gherkins

updated

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Ingredients for 2 servings:

  • 1 cup quinoa
  • 4 beetroot bulbs
  • n. B. Pickled gherkin(s)
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar, lighter
  • salt and pepper
  • 1 onion(s), red
  • e.g. spring onion(s)
  • e.g. parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian, vegan, simple

Cook the quinoa with 2 cups of water according to the package instructions for about 15 minutes and let cool slightly. Chop the beets and gherkins into small pieces. Finely chop the onion. Combine the oil with balsamic vinegar, pepper, salt, and chopped onion in a bowl. Add the quinoa, beets, and gherkins and mix. Finely chop the leeks and parsley and add them. If the quinoa isn’t cool enough yet, don’t worry. The salad tastes good warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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