I am an absolute fanatic for beets right now. And since I not always wanna just eat cooked beets, I try to find new Recipes all the time. This Recipe is inspired by a salad that I ate at the Sandwich Restaurant Mendocino Farms. Their salad is pretty different, but the idea of mixing Beets with Quinoa is the same. This salad is very refreshing, super yummy and the best: It is pink!
What you need/I used:
- 1 Cup Rainbow Quinoa
- 4 Medium sized Beets
- 2 Apples
- 1/2 pckg. Baked Tofu
- 1 Large Shallot
- Olive Oil
- 2 Tbsp. Soy Sauce
Cut off the beet ends, wash the beets and cook them in water for about 1 hour. After they are fully cooked it’s super easy to rub off the skin, so don’t worry about that. Cook the Rainbow Quinoa in 2 Cups water. Prepare the rest of the ingredients by washing and cutting the apples into small pieces, slicing the Shallot into rings and cutting the baked Tofu into pieces. When the beets are done, peel off the skin and cut them into pieces as well. Heat some Olive Oil in a skillet and sautee the onions in it for about 1 minute. Add the apples and Tofu and sautee everything together for about 5 more minutes. Now add the beets and the Soy Sauce, mix everything well and cook for another 2 minutes. In a large bowl mix together the Qunioa with the cooked mixture, spice with Salt and Pepper and serve warm.
Enjoy !
Love What You Eat 