Thursday, September 25, 2014

Quinoa Salad With Beets and Cucumbers

1.) Cook 1 cup of dry quinoa. I cook mine in a rice cooker since it is a the same ratio of grain to water and same time as for cooking most white rice. But if you don't have a rice cooker, just boil 2 cups of water, add the quinoa, then simmer at low heat with a lid on it for 20 minutes.

2.) Put aside the quinoa to cool. If in a hurry put it in the refrigerator. You don't want hot salad.

3.) Once the quinoa has cooled at least to room temperature, add:

  • 3 medium tomatoes, chopped
  • 3 medium beets, peeled, cooked and chopped (I buy these already ready to go in the refrigerated section of Trader Joe's.)
  • 1 small cucumber, peeled and chopped
  • 2 tablespoons of balsamic vinegar

Salt and pepper to taste.

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