Prep time

15 minutes

Cooking time

20 minutes

Yields

4 people

Ingredients

• 190 g quinoa, soaked if possible
• 415 ml water
• 3/4 tsp fine sea salt
• 1 medium beet
• 1 tbsp freshly squeezed lemon juice
• lemon garlic dressing
• zest of 1 lemon
• 50 g raw unsalted pistachios
• 1 shallot, sliced
• 55 g chopped fresh dill
• 130 g mixed green olives, with pits

Lemon Garlic dressing

• 1 small garlic clove , finely minced
• 2 tbsp cold pressed olive oil
• zest of 1 lemon
• 2 tbsp freshly squeezed lemon juice
• pinch of fine sea salt
• 1/4 to 1/2 tsp pure maple syrop or raw honey

Directions

The sallad:

Rinse the quinoa well. In a small saucepan, combine the quinoa, water and salt. bring to a boil, reduce the heat to low, and cook, covered, until all the water has been absorbed, and the grains are tender, about 20 minutes, fluff with a fork. 

While quinoa is cooking peel the beets and thinly slice them with a mandolin. In a medium bowl toss the beet slices in the lemon juice and set aside. Pour half of the dressing and sprinkle the lemon zest over the quinoa while still warm, toss to coat.

Roast the pistachios in a small skillet over medium heat about 5 minutes, stir often. Let the nuts coolant chop them roughly. 

Transfer the quinoa to a serving platter. Add the sliced shallot and dill to the quinoa, and fold to combine. Stick the beet slices into the quinoa (if you toss the quinoa is going to turn pink). Add the olives and chopped pistachios. Drizzle the remaining dressing over the salad and season with salt.

Lemon garlic dressing:

Whisk together the ingredients in a small bowl.

Credits: Sarah Britton, Naturally nourished. My new roots.

Enjoy!