My beet blue cheese and red quinoa invention. See if you can beet it! bwahahaha! (I'm such a dork sometimes! But isn't everyone a dork at least sometimes?)
I started with these ingredients, but decided later not to use the lemon.
You must rinse quinoa very thoroughly before cooking it. It's an absolute must. I won't tell you what will happen if you skip this step.
Boil the water. These sauce pans were my Nana's. I adore using them!
In goes the rinsed quinoa for about 15-20 minutes or until the water gets absorbed.
Meanwhile I cut up the beautiful beets (I used 1 bunch) so they would take less time to cook. No need to peel now. The peel will come off much easier after they are cooked, I promise!
Aren't they pretty?
The rest of the ingredients. I mixed up a balsamic vinaigrette with 2 tablespoons of balsamic, a spoonful of minced garlic, and 4 tablespoons of olive oil. Delicious! I added the blue cheese to the quinoa and onions. There wasn't much left, unfortunately. More blue cheese would been great in this salad.
The beets are steamy hot, too! It took about 45 minutes for the beets to get fork tender.
Remember my beet peel promise earlier? Here's the proof! I could easily peel it off with my fingers. Well, it would have been even easier if I would have waited for them to cool down some more.
Ta-da!! Lots of red, purple and some pink in this salad. Very pretty, and yummy too! The salad has nice earthy flavor with a touch of sweetness from the beets and onions, and tang from the blue cheese. I deem this a successful invention! Enjoy!