About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Monday, February 8, 2016

Quinoa, Golden Beet & Feta Salad

Well the title gives you the gist of this recipe but that's just the beginning.  Quinoa is one of those hot super foods that is a platform for so many options that contribute, not only, to nutrition but a for base  combining so many different flavors and textures.  It's one of those, "what's your thing" moments when you start to consider the options.  I don't think I've come up with anything surprising, it's just tasty and good for you.  Quinoa is a nutrient dense pseudo cereal that requires simple preparation. Adding your favorite herbs, nuts, fresh vegetables and a light dressing delivers a powerful and filling meal or side as you choose.  Use you imagination.

1 cup quinoa, rinsed in a mesh strainer under cold water
2 cups water or stock
1 tsp salt
1 tsp neutral oil

Bring to a boil, reduce heat to low, cover and let simmer for 20 minutes or until liquid is absorbed and quinoa is puffed.  Allow quinoa to cool to room temperature and transfer to a mixing bowl.
In the meantime, roast two golden beets.  Wash, trim and coat the beets lightly with oil.  Wrap tightly in foil and roast in 350 degree oven for 45 minutes until tender.  When cool enough to handle, peel away the skin and cut beets into bite size pieces.

Add the golden beets,
1/3 cup chopped chives
1 cup crumbled Feta cheese
1/2 cup toasted pine nuts

Dress with a simple vinaigrette.

May be served cold or at room temperature.

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