 |
 |
|||
|
|
|
|||
|
Quinoa Salad with Roasted Beets, Fennel, and Feta Serves 4 to 6 Roasted Beets: 6 beets, washed and trimmed Extra virgin olive oil Salt and freshly ground black pepper, to taste Salad: 1 1/2 cups quinoa, well rinsed 1/4 cup red wine vinegar 1/4 cup minced shallots 2 teaspoons fennel seeds, crushed 3/4 cup extra virgin olive oil Salt and freshly ground black pepper, to taste 3 cups crumbled feta cheese 1 fennel bulb with stalks, trimmed and very thinly sliced 2 cups arugula Preheat oven to 350 degrees F. Toss beets in a bit of olive oil, salt, and pepper and roast in oven until tender, about 45 minutes. Cool and peel beets, if desired, then cut into thin wedges. Place in medium bowl. Meanwhile, cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well and cool on a sheet pan. Whisk together vinegar, shallots, and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets and toss to coat. Place quinoa in large bowl. Add feta, fennel, and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad and serve. |
|
In the Kitchen is brought to you by: |
| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |