Balsamic Beets with Fennel and Quinoa | PCC Natural Markets

Balsamic Beets with Fennel and Quinoa

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The combination of beets, fennel and quinoa makes a hearty side dish or lunch salad.



Toast pumpkin seeds in a preheated 250º F oven for about 20 minutes, until lightly toasted.

Place quinoa in a saucepan with water. Bring to a boil, then turn heat down to low and simmer with lid on for 12 minutes. Turn off the heat and let quinoa sit for 15 to 20 minutes. Loosen with a fork.

Combine vinegar, tamari, oil and salt in a small mixing bowl.

Combine beets, quinoa, fennel and onions in a mixing bowl. Add arugula and basil or mint and toss with dressing. Sprinkle with toasted pumpkin seeds. This salad can be served warm or cold.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.

More about: beets, fennel, quinoa, salad


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