Quinoa and Beetroot Salad with Walnuts and Chevre
1 cup uncooked Quinoa
1 each medium/large golden and red beetroot
1/2 red onion, finely diced
1/2 cup walnuts, lightly toasted
1 cup green beans, blanched and french cut
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 tbsp grainy mustard
1/2 a bunch of Freshly chopped parsley
Chevre frais
Salt and Pepper
Preheat your oven to 425 degrees fahrenheit. Wash and trim the beetroot and place them in an aluminum packet, sealed up on a baking tray, in the oven for about an hour. Remove from the oven and open packets so that the beets can thoroughly cool before peeling them with the backside of a spoon and dicing into quarter inch pieces. Place a pot on the stove with two cups of lightly seasoned water, or vegetable stock, and add quinoa. Bring to the boil, reduce the heat to low, cover with the lid until all the moisture absorbs, 15-20 minutes. Meanwhile add onions and vinegar to another pot on medium heat and reduce the liquid by half. At this point add a good tablespoon of grainy mustard and olive oil and salt and pepper. Mix well until the mixture emulsifiers. To assemble the salad first add the cooled quinoa to a large bowl, gently toss in the beets, sweet onion vinegar dressing, then the green beans, parsley and walnuts. To serve, add some crumbled chevre to the salad.
(Salade de chèvre et noix de grenoble avec le vinagrette de dijon-miel)
