Beet and Orange Salad with Cress and Quinoa
original recipe by Miss Jolie Ann
This salad got RAVE reviews at the February 2nd Friday Suppers at Jolie's recipe tasting! Everyone loved it. I found the red onions to be a little much--I think I got a larger slice that was very strong. No one else seemed to mind. My friends licked the serving dish clean on this one! The quinoa adds nice substance to a light salad and provides a great source of vegan protein. Enjoy!
Miss Jolie Ann
Beet & Orange Salad with Cress & Quinoa
Serves about 4 as main dish, 8 as side dish
5 medium sized beets
1 cup quinoa
2 medium oranges, peeled and segmented
2 bunches cress, washed & dried
1/2 small red onion, thinly sliced
5 radishes, thinly sliced
1/2 cup chopped walnuts, toasted
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 tsp prepared mustard
pinch each of: dried cumin, dried thyme, dried tarragon, sea salt, black pepper
1. Cook the beets. I have cooked them several ways including: peel them and thinly slice, place in a baking dish with a little water and cover, then bake on 375 degrees for about 1 hour. Or you can boil them by leaving them unpeeled, bring pot to a boil, lower to medium heat and simmer for about 30 minutes, remove from water and pull of the skins.
2. While beets are cooking prepare the quinoa by rinsing and placing in a saucepan with 2 cups water. Cover and bring to a boil. Once boiling, lower the heat to medium low and simmer covered for about 20-30 minutes until the water is absorbed and quinoa is light and fluffy. Turn off heat, leave pan covered on burner for 5 minutes. Remove from stove and fluff with a fork. Set aside.
3. Mix dressing ingredients by combining in a small mason jar, cover and shake. Once beets are done cooking, add dressing to them and place in the refrigerator to marinate for approximately 1 hour or more if you have the time.
4. When you are ready to serve, assemble your ingredients in layers on a large serving dish in this order: cress, quinoa, oranges, red onions, beets with dressing marinade, radishes and walnuts. Let come to room temperature and serve.