Thermador PRD48NLSGU Livro De Receitas

StarterS, SoupS and SaladS

21

QUInoa salaD

IngReDIenTs

4 yellow beets, cleaned, tops removed
1 cup red or plain quinoa
1 cup chicken broth or water

Citrus Dressing
¼ cup olive oil
1 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
½ tsp. dried thyme
2 tbsp. ponzu sauce
½ tsp. salt
 
½ cup crumbled feta cheese
½ basket cherry tomatoes, halved
1 avocado, diced
4 oz. arugula
 

 seTTIngs

 

Quinoa

   

1

1

3

3

Cut the beets in half if they are larger than a lime so that they may steam quickly. Place 
beets in oven and cook as indicated above then remove from oven.

Rinse the quinoa and let drain in fine strainer. Place quinoa in the solid half pan and add 1 
cup chicken broth or water. Cook as indicated; when quinoa is cooked, the liquid will have 
been absorbed.

Meanwhile make the dressing by shaking together the olive oil, vinegar, lemon juice, 
thyme, ponzu sauce and salt.

Peel the beets and dice them. Mix with half the salad dressing in serving dish and add the 
feta, cherry tomatoes, avocado and arugula.

When quinoa has cooled, add to the salad and toss with remaining dressing.

serves 4