I had an amazing beet and quinoa salad from Il Cane Rosso in the Ferry Building for lunch a few weeks ago, and have been wanting to try to recreate it ever since.  It combines some of my favorite flavors and textures – mint, beets, and almonds.  I also love how the beet juice gives the salad a beautiful sunset pink hue.

Recipe continued after the jump…

Recipe

Serves 4 as a side, 2 as a main course.

• 1 c. quinoa
• 2 c. water
• 1 chicken bouillon cube
• 4-5 small cooked beets {I used store-bought steamed beets}, peeled and chopped
• 1 large shallot, minced
• 1/3 c. olive oil
• 2 teaspoons white wine vinegar
• 1/3 c. fresh mint, chopped
• 1 c. almonds, roughly chopped
• 1/3 c. fresh goat cheese, crumbled

Add quinoa, water and bouillon cube to a small pot and bring to a bowl.  Once boiling, cover and simmer for 10 to 15 minutes, or until water has been absorbed.  Fluff with fork and set aside.

Mix together shallots, olive oil, and vinegar, and add kosher or sea salt and pepper to taste.  Add juice from beets and mix thoroughly.  Pour mixture over quinoa and mix well.  Note: it’s best to add the dressing to the quinoa while the quinoa is still warm – I find it absorbs the dressing better this way.

Toast almonds in a dry pan over medium high heat until they are golden brown.

Add chopped beets to quinoa and mix well.  Right before serving, sprinkle almonds, mint and goat cheese over quinoa.