Ingredients
1 1/4 c. quinoa
1 tsp. salt
4 medium beets
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
Freshly ground pepper
3 tbsp. extra-virgin olive oil
1/2 large seedless cucumber
1 pt. yellow cherry tomatoes
1 c. green beans
1/2 c. Chopped flat-leaf parsley
Preparation
Step 1Rinse quinoa thoroughly. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 teaspoon salt; bring to a boil. Reduce to a simmer and cover. Cook until quinoa is tender, 12-15 minutes. Remove from heat; let stand 10 minutes. Transfer to a bowl. Cover and refrigerate about 2 hours.Step 2Meanwhile, place beets in a large saucepan; cover with cold water (by about an inch). Add 1 teaspoon salt; bring to a simmer. Cook until beets are tender when pierced with a paring knife, 35-45 minutes. Drain; cover with cold water. Let sit until cool enough to handle. Peel and cut into 1/2-inch cubes.Step 3In a small bowl, mix vinegar, lemon juice, and salt and pepper to taste. Slowly whisk in oil. In a large bowl, combine quinoa, beets, cucumber, tomatoes, green beans, and parsley. Toss in dressing to serve.
