Beet-Quinoa Salad

Ingredients

Quinoa

• 2 cups vegetable broth
• 1 ½ tsp kosher salt
• 1 cup tri-color quinoa

Beets

• 3 red beets, trimmed
• 3 yellow beets, trimmed
• 1 tbsp olive oil
• 1 tbsp sherry vinegar
• Kosher salt, to taste

Salad

• 150 g of goat cheese
• 1 cup fresh mint, finely chopped
• ⅓ cup fresh dill, finely chopped
• 2 shallots, finely chopped
• ⅓ cup roasted pistachios, roughly chopped
• ⅓ cup pomegranate seeds
• Radish sprouts
• Kosher salt, to taste

Instructions

1. In the Remy Olivier Total Clad Saucepan, over medium heat, bring the vegetable broth and salt to a simmer. Pour in the quinoa and mix to combine.
2. Bring the quinoa to a simmer, then cover the pot with a lid, reduce the heat to low, and let it simmer for 20 minutes. After 20 minutes, turn off the heat and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and let it cool.
3. Meanwhile, cook the beets in a separate pot, using the Remy Olivier Total Clad Dutch Oven, to preserve each one’s colour. Bring a medium pot of salted water to a boil and add the beets. Simmer the beets over medium heat for about 20 minutes, then drain and rinse them under cold water while rubbing off the skins. Slice the peeled beets into wedges and toss them with olive oil, sherry vinegar, and kosher salt to taste. Set aside.
4. In a large bowl, use the thinkkitchen Herb Scissors to finely chop the fresh herbs and toss them with the quinoa and shallots. Season with kosher salt to taste. Add most of the pomegranate seeds and pistachios to the quinoa and mix well. Transfer the quinoa to the Beyond Serving Bowl or a platter.
5. Arrange the beets around the sides of the bowl or platter, then sprinkle the remaining pomegranate seeds, pistachios, radish sprouts and goat cheese on top of the salad. Serve and enjoy!