Quinoa, Beet & Feta Salad

Quinoa is a protein-packed superfood. While it often gets lobbed in with other grains like couscous and millet, it is not a grain at all, but a grain-like plant grown primarily for its seeds. It's one of the few foods that deliver a complete protein, meaning it contains all nine essential amino acids necessary to build muscle in the body.

2 cups water
1 cup uncooked red quinoa
2 tablespoons pine nuts
1/2  red onion, diced small
2  beets, cooked and julienned
1/4 cup dried cranberries
1/4 cup crumbled feta
1/4 cup finely chopped cilantro
3 tablespoons vinaigrette
For the vinaigrette
1/2 cup olive oil
1/2  small beet, cooked
1/4 cup apple cider vinegar
3 cloves garlic
1 teaspoon fresh ginger, peeled
1/2 teaspoon salt
1/4 teaspoon sweet {paprika}
1/4 teaspoon cayenne pepper
For the vinaigrette:
Toss all the ingredients into a blender and liquefy.

For the salad:
In a small pot over high heat, bring the water and quinoa to a boil.

Cook for about 10 minutes, until the water is absorbed. Drain the quinoa and rinse it under cold water.

Toast the pine nuts. (To toast pine nuts, spread out the nuts on a nonstick cookie sheet and spray them with olive oil. In an oven preheated to 350°, toast the pine nuts for 10 to 15 minutes or until lightly browned, turning them once.)

Combine quinoa and pine nuts with the other ingredients in a salad bowl, add vinaigrette, and serve.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 20 min

Servings: 2

Recipe By: Chantal Martineau

From:  Knack Calorie Counter Cookbook
Used with permission of Globe Pequot Press

Chef Suggestions
You can find black, red, and the traditional "white" varieties of quinoa. Try different types to create different looks for this dish.