This is a really great, easy way to use quinoa! This salad will also work if you have pre-roasted a bunch of veggies and have left over quinoa from another night… You can pretty much use any roasted veggies in this! I’ve also tried cauliflower and green beans with corn and smoked cheese or no cheese. So mess around and experiment and have fun!
Here’s what you’ll need:
- 2 medium red beets, washed and scrubbed
- 2 cups cooked quinoa
- ¼ cup goat crumbles
- 2 scallions, thinly sliced
- 1/2 cup chick peas
- 1/4 Spread’em beet dip
- extra virgin olive oil for drizzling
First cook quinoa according to the directions on the box.
next… Cut the top (rough part) of the beets. Wrap in aluminum foil. Pierce the top of the beet right through the foil. Place on a baking sheet and roast for 45 min. Allow to cool before peeling the skin, then dice into bite size pieces. Now In a small bowl combine cooked quinoa, roasted beets, scallions, chickpeas and goat cheese crumbles. Mix gently. Then add beet dip and stir to coat. Yummo!! Now sit back relax and enjoy!
