Mediterranean Quinoa with beets
With its awesomely vibrant color and equally bold flavor, this Mediterranean Quinoa dish makes an impressive vegetarian dinner and could even earn a spot on a holiday table.
Prepare the quinoa according to the directions on the box, but as a frame of reference, it takes about 15 minutes. You’ll know it’s done when the water is absorbed and the quinoa appear to have little tails.
Cook quinoa in salted water in a large nonstick skillet according to package directions; transfer to a bowl.
Sauté beets and scallion whites in oil in the same skillet over medium-high heat until beets are fork-tender, 10 minutes.
Add garlic and cook 1 minute more. Stir in quinoa, scallion greens, lemon juice, parsley, walnuts, and zest; season with salt, pepper, and vinegar.
Top quinoa with feta.
Avoid getting purple stains on your hands by wearing gloves while peeling and dicing the beets.
To make easy work of peeling garlic cloves, smash them with the flat side of a knife, then soak in water.
Toast the walnuts in a dry sauté pan over medium heat, stirring constantly, until aromatic.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 70mg 2%
Carbs 31g 10%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.