Quinoa Beet Salad

Keep yourself nourished with hearty root vegetables and the super grain quinoa. The beets give this dish a most amazing magenta coloring. Bring this to your table and everybody will gasp with delight – guaranteed!

serves 6


2 medium beets, tops removed, whole
2 cups (480 ml) water
1 cup (240 ml) quinoa, rinsed
2 pinches salt
1 bulb fennel, cut into small cubes
1 bunch scallions, chopped
1 handful chopped basil plus a few leaves


juice of 1 to 2 lemons
4 to 6 tablespoons olive oil
salt and pepper

Place the whole, unpeeled beets into a pot, add water to cover and boil until soft, about 40 to 60 minutes.
In a separate pot, bring the 2 cups (480 ml) of water to a boil and add the quinoa and salt. Bring to a second boil, then reduce the heat to its lowest setting and simmer, covered and untouched, for 15 minutes or until all the water is absorbed. Spread the cooked quinoa on a large plate to cool.
When the beets are soft, douse them in cold water until cool, then peel and cut them into small cubes.
Combine the cooked quinoa and beets in a bowl and add the fennel, scallions and chopped basil.
Combine the dressing ingredients in a glass jar. There should be about twice as much lemon juice as oil. Close the lid and shake to mix.
Pour the dressing over the salad and mix well. Let the salad marinate for at least ½ hour.
Just before serving, toss gently and adjust lemon juice and seasoning if necessary.

Garnish with basil leaves.