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Tuesday, 11 October 2016

The Perfect Beet and Quinoa

This colourful salad prepared by Chef Benjamin Leblanc-Beaudoin at the Iron Kettle is hearty enough to be a vegetarian meal on its own or pairs perfectly with any main dish.  Sweet and tangy flavours are perfectly balanced in this dish.

1 Cup of Quinoa
1 Bunch of Beets (or a few beets of different colours)
1 Bay Leaf
1 French Shallot
1 Package of Goat Cheese
1 Bunch of Flat leaf Italian Parsley
1 – Juice and Zest of 1 Lemon
Olive Oil
Salt & Pepper
2 Tablespoons of Almonds
2 Tablespoons of Raisins
2 Tablespoons of Capers

For the Beets
  1. Cut off the greens, and boil in a pot of cold water (enough water to cover the beets) with a bay leaf and 2 tablespoons of salt.
  2. Check after 15 minutes, and every 5 minutes after if needed. The beets will be cooked once you are able to put a paring knife through the beet and pull it up without any resistance.
  3. Drain beets and peel under cold running water (in order to stop the beet from cooking, but also to avoid the mess!)
  4. Once the beets have cooled, cut into 1/8 inch dice, and season with honey, salt and pepper and raspberry vinegar.

For the Quinoa
  1. Rinse the quinoa under cold water and drain (to remove bitterness)
  2. In a pot of salted boiling water, add the quinoa and cook for approximately 20 minutes, until the grain starts to uncoil.
  3. Drain and cool on a baking sheet. Once cooled, stir in olive oil, the juice and zest 1 lemon and salt and pepper to taste.
  4. Fine dice shallot, beets and parsley and fold into the quinoa.
  5. Add roasted almonds
  6. Add raisins
  7. Add capers
  8. Bowl up the quinoa, crumble the goat cheese on top

Please note: The flavours of this quinoa salad develop with time, as it marinates and is good to prepare overnight in order to maximize taste!

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