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Red Quinoa with Roasted Golden Beets, Crumbled Goat Cheese, and Pistachio Vinaigrette
Lunch / Dinner
Red Quinoa with Roasted Golden Beets, Crumbled Goat Cheese, and Pistachio Vinaigrette
This vegetarian grain bowl features
golden beets, milder and sweeter than
red beets. They have a nutty flavor that
shines when topped with homemade
pistachio vinaigrette.
Makes
Makes 4 servings
Total Time
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Ingredients
Garnish: chopped pistachios
Test Kitchen Approved
FIVE-MINUTE MORNING PREP
Peel and quarter your
beets. If they are large,
slice each quarter in
half again. Store
immersed in water
with a little lemon
juice or vinegar to
prevent oxidation
and discoloring.
Prepare vinaigrette.
Instructions
Combine 6 tablespoons oil,
ground pistachios, mustard,
vinegar, honey, ½ teaspoon salt,
and ¼ teaspoon pepper in a glass
jar with a tight-fitting lid. Seal lid,
shake, and refrigerate until ready
to use.
Preheat oven to 425°. Line
a rimmed baking sheet with foil.
Place beets on prepared pan.
Drizzle with remaining 1 tablespoon
oil, and sprinkle with remaining
½ teaspoon salt and remaining
¼ teaspoon pepper.
Bake for 30 minutes, stirring
halfway through baking.
Bring 2 cups water and quinoa to
a boil in a medium saucepan over
medium-high heat. Reduce heat to
low; cover and cook for 20 minutes.
Fluff quinoa with a fork.
Place about ½ cup quinoa each
in 4 serving bowls. Top with beets
and goat cheese, and drizzle with
vinaigrette. Garnish with chopped
pistachios, if desired.
