"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Beet and Quinoa Salad Recipe

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This recipe for Beet and Quinoa Salad, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherri Parent


1 1/4 C water
1/4 C dry white wine
1 1/4 C quinoa
3 small red beets, peeled and ct into 1/2 inch wedges
2 C (1/2 head) finely sliced radicchio
1/4 C fresh chopped dill
3 Tbsp pine nuts, toasted
3 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
2 oz (1/2 C) crumbled goat cheese

Bring water and wine to a boil in a saucepan over high heat.
Stir in quinoa and beet wedges; reduce heat to medium-low, cover and simmer 15 minutes.
Transfer to a medium bowl and cool 30 minutes.
Stir radicchio, dill, pine nuts, oil, vinegar, salt and pepper into quinoa mixture.
Sprinkle with goat cheese.




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