Scarlet Quinoa
This recipe is adapted from Lorna Sass, Recipes From An Ecological Kitchen.
The beets make turn this dish into a magnificent magenta color! When mixed with the greens it is a delight to behold and to eat.
4 cups just cooked quinoa
1 cup grated raw beets
1/2 cup tightly packed minced fresh parsley or cilantro
1/3 cup finely chopped scallions
3-5 tablespoons fruity olive oil
1/2 cup freshly squeezed lemon juice
sea salt to taste
1. To cook the quinoa: place 2 cups of quinoa and 4 cups of water in pot and bring to a boil. Bring heat to low and simmer for 25 minutes. While fluffing up the just cooked quinoa, stir in the beets until all of the grain turns scarlet.
2. Stir in the parsley, scallion greens, olive oil, lemon juice and salt. Add more olive oil and lemon juice as needed.
3. Serve warm or refrigerate until shortly before needed and bring to room temperature. Add some lemon juice to perk up the flavors.
