I love quinoa cooked and served in many ways:
Warm as a side dish, like a risotto, in a soup, as a cold salad, etc. The variations are endless.
The one recipe I'll share with you today is a combination of two superb ingredients: Beets and quinoa.
The color is absolutely divine; the crunchiness from the fresh beets and the walnuts, combined with the sweetness of the cranberries, is delicious! Very unique texture and super tasty!
1 cup dry quinoa
2 cups water
1 large fresh peeled beet grated
1/2 cup raw chopped walnuts
1/4 cup cranberries
Juice of 1 lemon
1 teaspoon agave
In a small pot cook quinoa in water. Let it cool completely.
Assemble the salad, add the grated beets, walnuts and cranberries.
Pour the dressing and mix.