Ingredients for Beet And Lemon Vinaigrette Quinoa
- 1 cup quinoa
- 1 ½ cups water
- 2 tablespoons lemon juice
- ¼ cup olive oil
- Fresh Dill
- Dijon Mustard
- Cooked Beets
- 2 scallions, thinly sliced
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How to Make Beet And Lemon Vinaigrette Quinoa
- Rinse 1 cup quinoa under cold water.
- Combine rinsed quinoa and 1 ½ cups water in a small saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
- While quinoa cooks, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh dill, salt, and pepper in a small bowl until emulsified.
- Peel and dice 1 medium beet into ½-inch cubes.
- Thinly slice 2 scallions.
- In a large bowl, combine cooked quinoa, diced beets, sliced scallions, and the prepared vinaigrette.
- Toss gently to combine. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Give it a final toss before serving chilled. Garnish with extra dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
7g
Carbs
7g
