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Red quinoa with beets, avocado, and pistachios

By Jeremy Fox for Vegetarian Times – submitted by Diana, White Plains CSA
This recipe from Vegetarian Times eliminates the problem of beets staining the other ingredients; the quinoa is already red.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 16 baby red beets trimmed
  • 2 TBS sherry vinegar divided
  • 1 cup red quinoa
  • 4 TBS olive oil divided
  • 1 medium avocado
  • 2 tsp chopped tarragon
  • 2 tsp minced shallot
  • 2 TBS lime juice
  • 1 TBS lime zest
  • 1 cup arugula
  • 2 TBS chopped pistachios

Instructions
 

Keyword dairy-free, gluten free, grain/rice, lunch, salad, side dish, vegan, vegetarian