Beet and Tomato Quinoa Salad
Beet and Tomato Quinoa Salad
Ooooh quinoa. I remember the days when you were $1.99/pound. Now I can’t find you for less than $5.99/pound. I knew you were too good to be true when I fell in love with you back in 2010. Just because you are expensive now and everyone wants you, doesn’t mean I will stop loving you.
#nerdalert
It’s been a while since I posted a new quinoa salad recipe! I used to post so many back in the day. I was at Whole Foods after teaching yoga last week and found some tri-colored quinoa in the bulk section! Why yes, I’ll take a pound. I’ll also take some roasted beets and tri-colored tomatoes. So colorful and so much flavor!
I got this Organic Ginger Soy Vinaigrette dressing from Whole Foods a few weeks ago not know exactly what I was going to use it for, maybe salad? It was THE perfect flavor to mix into this quinoa salad.
I love this little bowl. I got it on mega sale at Anthropologie a couple weeks ago.
Ingredients for Beet and Tomato Quinoa Salad
- quinoa, uncooked
- water
- cherry tomatoes
- green onions, chopped
- beets, steamed and cubed
- Ginger Soy Vinaigrette
I had this quinoa salad for lunch yesterday and I paired it with some fruity bubbly water. I just mixed a La Croix with some fresh fruit. Yum!!
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Beet and Tomato Quinoa Salad
Ingredients
- 1 cup tri-color quinoa, uncooked
- 2 cups water
- 1 carton cherry tomatoes
- ¼ cup green onions, chopped
- 4 beets, steamed and cubed
- ¼ cup Ginger Soy Vinaigrette
Instructions
- Begin by cooking your 1 cup quinoa and 2 cups of water. I used a rice cooker and cook the quinoa on the brown rice setting. If you don’t have a rice cooker, in a medium size pot, bring quinoa and water to a boil. Then, reduce heat to low, cover, and let simmer for about 20 minutes or until all of the water is absorbed. Transfer quinoa into a tupperware container, and place in the refrigerator to cool for at least an hour.
- In the mean time, prepare your veggies. Cut cherry tomatoes in half, chop green onion, and slice (skinless) steamed beats into cubes.
- Then, mix quinoa and vegetables together in a large bowl and pour in ¼ cup of Ginger Soy Vinaigrette (you can substitute for a balsamic vinaigrette). Toss.
- Serve chilled.
