Quinoa Salad with Beets, Romanesco Broccoli & Goat Cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
1 cup quinoa
2 cups water
6-8 cloves garlic
1 fresh beet, sliced thin
Romanesco broccoli florets
roasted pine nuts
swiss chard leaves
edible flowers (makes this dish to be extra chic)
Add quinoa and garlic cloves to warm pan. Let the quinoa toast just a few minutes, it will bring out the nutty flavor of the grain. Add the 2 cups of water and place beet slices on top. Cover and cook on low for about 10 minutes.
Add Romanesco broccoli and cover for 5 more minutes or until all water is absorbed and quinoa seeds have burst.
When done, carefully remove garlic, beets and broccoli and set aside. Garlic can be saved for another recipe – it has served its purpose here: adding subtle flavor without overpowering.
To plate this gorgeous salad, spoon some quinoa on top of a bed of swiss chard leaves. Top with beets, broccoli, goat cheese, roasted pine nuts and fresh thyme. Garnish with edible flowers.
Can be served warm or chilled.