Salad#2 Quinoa with Beetroot, Spinach and Goat Cheese

Continuing with the salad month I made Quinoa and paired it with onions, beetroots (caramelized in balsamic vinegar), spinach and topped it off with some goat cheese and toasted walnuts. Honestly I cant not think of a more balanced meal than this……and it was so deliciousas well!

Beetroot in this part of the world is very popular apparently, I have never really seen it being used in so many things and in so many different ways. Its great because it is a very high source of iron and is also so beautiful in color. It stained the whole salad in its lovely color and made it look even more appetizing and appealing.

The sweetness from the beetroot and caramelized onions in combination with balsamic vinegar gives the quinoa a very rich flavor. I added some sugar to the balsamic vinegar to cut down on the acidity, and the goat cheese balanced it out even further. I chose spinach instead of the regular lettuce because its really high in iron and has a very rustic taste (because of the iron) that compliments the beetroot.

 

This recipe can definitely cool you down and hydrate you during the hot season. It is such a great source of nutrition and energy. You can also skip the goat cheese to make it vegan.

serving 2
cooking time 30 min
Things you will need
1 cup quinoa, uncooked
1 medium sized beetroot, sliced
2 small onions, sliced
2 cups of chopped up spinach, skip chopping if using baby spinach
goat cheese (to mix in the salad and sprinkle on top)
handful of toasted walnuts
olive oil (for grilling)
1 tbs extra virgin olive oil
1/4 cup balsamic vinegar
4 tsp sugar
salt

In a saucepan mix balsamic vinegar and sugar and heat on low till the sugar dissolves completely and the vinegar becomes a little thick. Cool and keep aside.

Cook quinoa as per instruction on the box (add some salt and a few drops of olive oil while its cooking). Roast/ grill onions and beetroot (in separate batches) in some olive oil, when they start turning tender add a tablespoon of balsamic vinegar to each. Cook for another 4 to 5 minutes and then remove from the heat. You can also cook them in the oven (just toss emm with olive oil and balsamic vinegar, and cook in the oven on 350 F for about 15 min).

In a big salad bowl mix in all the ingredients (quinoa, spinach, beetroot, onions) plus a little more than half of the goat cheese. Toss with 2 tbs of sweet balsamic vinegar and extra virgin olive oil, salt and toasted walnuts. Sprinkle some goat cheese on the top before serving. Tastes best at room temperature.