Quinoa with beets, corn, and walnuts
From Diana, White Plains CSA
Ingredients
- 3 medium beets
- 1 cup quinoa
- 2 cups water
- ½ cup chopped walnuts
- 3 cloves garlic minced
- Grated rind and juice of 1 lemon
- 2 TBS balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tsp Dijon mustard
- ½ cup chopped fresh cilantro
- 2 ears fresh sweet corn or 1 small can corn kernels
- Salt and pepper to taste
Instructions
- Preheat oven to 375 F.
- Trim the tops and bottoms from the beets, then wrap each beet individually in foil.
- Bake until they’re soft enough for a knife to pierce the skin easily, about 45 to 90 minutes depending on size. Let the beets cool, then peel them under running water.
- Cut beets into large dice.
- Meanwhile, cook quinoa per package directions.
- Heat olive oil and add garlic and lemon rind. Cook for two minutes, then add vinegar, lemon juice, and mustard. Mix well and remove from heat.
- Mix all ingredients and serve.