This quinoa salad is a little more complicated to make, but the flavor is well worth it. You can serve this warm as a delicious side dish at any meal, or you can chill it and serve cold as a salad. It also makes a great potluck dish to bring and share.
- 2 cups of red quinoa
- 2 cups of vegetable stock
- 1 medium onion
- 5 roasted beets (you can find these pre-cooked in the produce section, or you can roast your own)
- 1 orange
- 1 TBSP of coconut oil
- 2 tsp of either coconut sugar or maple syrup
- 2 cloves of garlic
- 2 oz of feta cheese (optional)
- Salt and pepper to taste
Soak the quinoa in plain water for at least one hour (can be soaked overnight). When ready to cook, rinse the quinoa in a mesh colander and place in a saucepan. Add the vegetable stock and bring the mixture to a boil. Simmer until the liquid is absorbed.
Cut the onion into thin slices and set aside. In a separate pan, heat the coconut oil. Add the garlic and onion to the pan and sauté until the onion releases it’s water, then add the maple syrup or coconut sugar. Continue to sauté until the onion turned golden brown (about 15 minutes).
Cut the beets into slices. Zest the orange peel and juice the orange. Combine the quinoa, onions, beets, orange juice and zest, and feta and mix thoroughly. Add salt and pepper to taste and serve.