Beetroot and Quinoa Salad with Feta Cheese and Olives

A long favored staple in my kitchen, quinoa seems to be the trendy grain of the day. I've come across quite a few new quinoa ideas over the past few months, including Lucy's beetroot and quinoa salad that I made only a few days after she shared the idea with her readers in a post devoted to economical, yet nourishing and tempting lunch box alternatives. Lucy suggests you serve the cooked grains wrapped in lettuce, drizzled with a bit of yogurt or sour cream. I opted for a side dish dinner version, and included some Feta cheese.

Beetroot and Quinoa Salad with Feta Cheese and Olives

Recipe by Lisa Turner Adapted from Nourish Me Published on April 23, 2008 Simple, colorful and nourishing quinoa salad cooked with beets and served with fresh herbs, black olives and crumbled Feta cheese Print this recipe Ingredients: 1 cup quinoa 2 cups water or vegetable stock 1 small beet, peeled and grated or finely chopped 1 tablespoon olive oil juice and zest of 1 lemon pinch of sea salt 1 handful of fresh chives, finely chopped 1 bunch of fresh parsley, finely chopped 1/2 cup Kalamata olives, pitted and sliced 1/2 cup crumbled Feta cheese Instructions: Rinse the quinoa and soak for 8 hours or overnight in the water or vegetable stock. Add the quinoa along with the soaking water or stock to a medium saucepan. Add the beet, lemon juice and zest, olive oil, and a pinch of salt. Bring to a boil and then immediately reduce the heat to low. Cover and cook undisturbed until the liquid is absorbed — about 20 minutes. Remove from heat and let stand for 5 minutes. Now add half of the chopped herbs and the olives. Fluff with a fork and let cool to room temperature. Add the feta and remaining herbs. Serve as is or wrap in lettuce leaves. Makes 4 to 6 side servings