I first met quinoa 3 years ago and I have grown to love this adorable little grain. Quinoa salads often make an appearance in my work lunches since they are quick and easy to prepare, and the flavours of the salad constantly change so I never get bored. You can throw whatever veggies you have into it, eat it cold or hot and satisfies more than a traditional leafy “rabbit food” salad would thanks to all that protein.
This salad features both dill and parsley; two herbs that I think were meant to be best friends. They taste awesome and have killer health benefits too besides being packed with free-radical fighting chlorophyll. Particularly, dill is a great source of plant-based calcium and parsley is a great source of vitamin C which enhances the absorption of calcium in your body! Natural pals, indeed! Other benefits are:
Dill: contains anti-bacterial agents, aids in calming and relaxing the body, aids with reducing stomach acid resulting in better digestion
Parsley: extremely rich in chlorophyll, parsley is an awesome detoxifier, helps strengthen your immune system (thanks to vitamin A and C), your heart and helps lower inflammation
I’m so happy to be sharing this recent creation with you! Happy Easter everyone! 🙂
Beet and Goat Cheese Quinoa Salad
Ingredients (serves 2-4):
- 1 cup quinoa
- 2 organic beets, chopped
- 1 cup shredded/chopped cabbage
- 1/4 cup goat cheese
- 2 green onions, chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped dill weed
- 1/4 cup extra virgin olive oil
- juice of one lemon or lime
- salt and pepper to taste
- Wash beets well and trim of stalks and root end (save these for juicing later!). Coat with olive oil and season with salt and pepper. Wrap in foil and roast in oven at 350 degrees for about 40 minutes until they are fork tender. If you don’t have time for this step, just dice the beets raw, which is what I did for the picture above.
- Rinse quinoa in a fine mesh sieve and let drain. Bring 2 cups of salted water to a boil.
- When water is boiling, dump in rinsed quinoa, ensuring all the grains are submerged in water. Cover and reduce to minimum. Simmer for 12 minutes. In the meantime, chop the veggies. You could also add carrots and celery as well for a heartier salad.
- After 12 minutes, turn off heat but leave the pot on the element for another 15 minutes. The residual heat from the element will help to dry up any extra moisture in the quinoa to help ensure a drier, fluffier quinoa.
- When the quinoa is at room temperature, assemble the salad by mixing it with the veggies and herbs.
- In a separate bowl, prepare dressing by whisking together olive oil, lemon, salt and pepper. Drizzle it on the salad mixture and toss to coat.
- To serve, spoon about 1 cup in a shallow bowl or dish, and top with crumbled goat cheese.
- Pack up leftovers for lunch for the week! 🙂