A long favored staple in my kitchen, quinoa seems to be the trendy grain of the day. I've come across quite a few new quinoa ideas over the past few months, including Lucy's beetroot and quinoa salad that I made only a few days after she shared the idea with her readers in a post devoted to economical, yet nourishing and tempting lunch box alternatives. Lucy suggests you serve the cooked grains wrapped in lettuce, drizzled with a bit of yogurt or sour cream. I opted for a side dish dinner version, and included some Feta cheese.
|Beetroot and Quinoa Salad with Feta Cheese and Olives|
|Recipe by Lisa Turner|
Adapted from Nourish Me
Published on April 23, 2008
Simple, colorful and nourishing quinoa salad cooked with beets and served with fresh herbs, black olives and crumbled Feta cheese