Recipe by: Alexandra Muquet

Source: Adapted from “A la di Stasio 3” Cookbook

Serves: 4 – 8

Ingredients (Quinoa)

  • 1 cup quinoa
  • 1 ½ cups vegetable broth
  • 2 Tbsp olive oil
  • 1 bay leaf

Ingredients (Salad)

  • 1 cup white or red quinoa (from above)
  • 500 ml (2 cups) steamed beetroot, diced
  • 125 g feta cheese, diced or crumbled
  • 1 cup coriander leaves, chopped
  • 2 spring onions/scallions, sliced

Ingredients (Vinaigrette)

  • 2-3 Tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 raw garlic clove, crushed
  • 1 tsp dried “Herbes de Provence”*

Instructions (Quinoa)

  • Rinse the quinoa until water is clear.
  • In a skillet (pan), heat the oil, saute the quinoa for 1-2 mins.
  • Add broth and bring to a boil.   Reduce heat to low and simmer for 20 mins.
  • Let cool for 5 mins, then separate the grains with a fork.

Instructions (Salad and Vinaigrette)

  • Prepare quinoa as per above. Let it cool before making salad (you can make day before).
  • Prepare vinaigrette by mixing together all ingredients.
  • Mix together in a bowl; quinoa & beetroot, add the vinaigrette, mix well.
  • Add the green onions, feta cheese and coriander leaves. Mix well.
  • Salt & pepper, to taste.

* Herbes de Provence is a mixture of dried herbs typical of the Provence region of southwest France, usually containing savory, marjoram, rosemary, thyme and oregano, sometimes lavender. It can be found at Culina / Dempsey or French specialty stores like Quartier.

 

Download PDF here:Canadian Quinoa Salad with Beetroot & Feta Alexandra Muquet

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