Beet and Quinoa Salad   

1 bunch beets, greens removed
2 cups quinoa
1/4 cup sunflower seeds
1/4 cup dried cranberries or raisins
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Sat and fresh ground black pepper
1/4 cup crumbled goat cheese

Wrap beets individually in aluminum foil, place on a baking sheet and roast in the over at 375°, for about an hour, until they are cooked through. Remove them from the oven and let cool slightly, then remove the foil and peel the beets. Dice the beets into small cubes and season with a little salt. While the beets are roasting, cook the quinoa according to the package directions, and let cool. Combine the cooked beets, quinoa, sunflower seeds, dried cranberries and parsley. Add the red wine vinegar and olive oil, then season with salt and fresh ground pepper as desired. Top with goat cheese when serving.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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