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

Ingredients

Preparation

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

Remove skin from beets and dice into medium-size pieces.

Place quinoa in a saucepan with 1 cup filtered 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.

Cut the fennel bulb in half and discard the core. Slice thinly. Chop the red onion and fresh basil or mint.

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

Combine beets, quinoa, fennel and onion 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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