Watercress, Golden Beet and Red Quinoa Salad
Recipe by Christine Skari, Apple of My Eye
- Combine the quinoa and water in a medium-sized saucepan. Bring to a boil, then reduce the heat to medium-low, cover the pot, and let simmer until the liquid has been absorbed (about 15-18 minutes).
- Combine the olive oil, red wine vinegar, agave, garlic powder, salt, and pepper to taste, whisking till blended.
- When the quinoa has finished cooking, fluff up with a fork and let cool to room temperature. Add in the spinach, watercress, golden beet chunks, and chopped cucumber and toss with the dressing. Crumble the feta cheese on top. Serve hot or cold.
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