This is another recipe from Thug Kitchen.  I told you I was intrigued by the recipes that I found in this cookbook.  Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa.  I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.

Speaking of grocery stores…I stopped by the store to pick up kale and beets for this recipe.  I quickly realized that shopping for fresh produce at the start of a new year is a bit challenging.  There were so many empty produce shelves.  I have never seen the store so bare. There was no kale to be found, I can only assume that the entire city must be on a January kale cleanse. 🙂

However, never one to let lack of an ingredient hold me back, I noticed baby spinach and decided to use that instead.  I know it wasn’t what the recipe originally called for, but I already had the beets in my cart (shrug).

This recipe, from start to finish, only took an hour to bring it to the table.  That included all the peeling, chopping and roasting.  In fact, if I had made the dressing while everything was cooking, I likely could have had it to the table even sooner.

I have really developed a passion for quinoa lately.  I just find it such a satisfying food.  I enjoy it hot or cold.  And now that I have had it for breakfast, I know I can incorporate it into just about any meal.  Glad I can get large quantities of it while we are shopping at Costco.

The original recipe called this a side dish, but Jamie and I ate it as our dinner.  I added extra spinach to balance with the quinoa.  The original recipe called for one cup of kale, but I added about three cups of baby spinach.  When added to the hot quinoa the spinach wilted perfectly.  The roasted beets added a brilliant splash of colour that worked perfectly with the brightness of the spinach.

This recipe had a dressing that you are to add to the salad. Since I opted to make it with balsamic dressing, we served it on the side, because it just wasn’t going to photograph well (I am being completely honest with you).  Now, the dressing wasn’t necessary as the dish tasted great without it, however, when added, it brought the dish to an entirely different level.  It was a tangy compliment to the earthiness of the beets and spinach.

Eaten as a hot side dish, this is exceptional, and after trying the leftovers as a cold salad, I can say this dish works great either hot or cold.  This is going to become a new summer salad staple.  WOW, it is only January and already I am thinking about the summer. 😉

Adapted from:
Thug Kitchen
Roasted Beet and Quinoa Salad

Ingredients:

Dressing

• 1 shallot, diced
• 1 tsp Dijon mustard
• 3 tbsp balsamic vinegar (I used a fig balsamic)
• 1/4 cup olive oil

Salad

• 3 medium beets, peeled and chopped into small chunks
• 1 tsp balsamic vinegar (the same vinegar you use in your dressing)
• 2 tsp olive oil
• Salt and pepper
• 2 cups water
• 1 cup rinsed quinoa
• 3 cups baby spinach, cut into strips
• 1/4 cup minced parsley

 Directions:

1. Preheat oven to 400°F.
2. Make the dressing.
   1. Add all dressing ingredients into a jar with a lid.
   2. Shake well and set aside.
3. In a medium bowl mix your chopped beets with 1 tsp balsamic and 2 tsp olive oil.
4. Season beets with salt and pepper.
5. Place beets in baking dish and cook in preheated oven for 45 minutes (stirring half-way through cooking).
6. While the beets are cooking, bring 2 cups of water to a boil.
7. Add quinoa to boiling water, cover and turn down to a simmer.
8. Cook quinoa for about 20 minutes, or until done.
9. Add cooked quinoa to baby spinach and parsley.  Mix well
10. Add cooked beets to your quinoa mixture.
11. Serve with dressing on the side.
12. This is great hot or cold!