Beetroot and Quinoa Salad with Feta Cheese and Olives

Beetroot and Quinoa Salad with Feta Cheese and Olives

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 OlivesBeetroot and Quinoa Salad with Feta Cheese and Olives
Recipe by
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

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Ingredients:
  • 1 cup quinoa
  • 2 cups water or vegetable stock
  • 1 small beet, peeled and grated or finely chopped
  • 1 tablespoon olive oil
  • juice and zest of 1 lemon
  • pinch of sea salt
  • 1 handful of fresh chives, finely chopped
  • 1 bunch of fresh parsley, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled Feta cheese
Instructions:
  • Rinse the quinoa and soak for 8 hours or overnight in the water or vegetable stock.

  • Add the quinoa along with the soaking water or stock to a medium saucepan. Add the beet, lemon juice and zest, olive oil, and a pinch of salt. Bring to a boil and then immediately reduce the heat to low. Cover and cook undisturbed until the liquid is absorbed — about 20 minutes. Remove from heat and let stand for 5 minutes.

  • Now add half of the chopped herbs and the olives. Fluff with a fork and let cool to room temperature. Add the feta and remaining herbs. Serve as is or wrap in lettuce leaves.

Makes 4 to 6 side servings
Beetroot and Quinoa Salad with Feta Cheese and Olives

8 comments:

Lina said...

I love your blog! Beautiful photos! :)

Lucy said...

It's an unreal colour.

Feta is exactly what I'll use when I get to it again today. I've one little beetroot left in the drawer...

Easy, isn't it?

Kevin said...

What an amazing colour! The beets would go well with the feta and olives.

Ricki said...

Great salad, and I'll add another vote for the gorgeous color. I saw Lucy's version, too, and immediately thought of a recipe I've been neglecting for a similar salad with quinoa, beets, and walnuts--must make it, now!

And thanks for the shout-out about the Lucky Comestibles! :)

basil said...

It's a surreal looking dish but I saw it with my own eyes! The flavours match the intense richness of the colours.

Peter M said...

Lisa,

this is colourful, healthy and falvourful!

Tina said...

Looks and sounds so wonderful! I love beets! I'm going to make this! :)

ariell said...

This looks absolutely delicious. Just a combination of many things I find tasty. This is my first stop at your blog and it looks wonderful. :)