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Side Dishes

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.

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Ingredients

COOK:

SAUTÉ:

ADD:

top:

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.

Instructions

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.

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.

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.

Toast the walnuts in a dry sauté pan over medium heat, stirring constantly, until aromatic.

Nutritional Facts

Tags: Easy, Quick, Vegetarian, Make Ahead

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