I just tried quinoa for the first time last year. I don’t know why I was scared of it. So I just avoided it. But last year, I had the opportunity to try it at a luncheon. I loved it! It has such a nice nutty flavor. The flavor was completely unexpected, but I really liked it a lot. I also like that fact that it is a healthy grain and yet gluten-free.
I chose to make a beet salad with quinoa to make it hearty and beets are in season right now. Once you roast them, they are some tasty treats. I thought that a red wine vinaigrette was the perfect accompaniment to the beets.
I made this delicious salad for my Farm-to-Table Potluck. You can see all the recipes from that event here.
Quinoa Arugula Salad with Beets Peaches & Walnuts Tossed in a Pinot Noir Vinaigrette
Ingredients
- 3 cups cooked quinoa
- 2 cups washed arugula
- 2 medium beets (I used 1 red and 1 yellow)
- 2 peaches
- 1/4 cup chopped walnuts
- 3/4 cup Pinot Noir
- 1 1/2 tbsp runny honey
- 1/4 cup olive oil
- salt and pepper
Salad
Pinot Noir Vinaigrette
Instructions
- Cook quinoa according to package instructions
- Scrub beets, wrap in tinfoil and roast at 375 degrees until easily pierced with a fork for about 45 minutes.
- Once beets are cooked, remove from oven and let cool. Peel off skins and chop into 1? pieces.
- In a bowl add the quinoa, arugula, peaches, beets and walnuts. Add beets at the last minute or after you have tossed in vinaigrette or you will have a pink salad, unless that is what you are going for!
- In a bowl whisk wine and honey. Slowly whisk in olive oil. Add salt and pepper to taste
Salad
Vinaigrette
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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.
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