Quinoa and Pickled Beet Salad with Pears and Mint - Vegetarian Recipes Blogs

Quinoa and Pickled Beet Salad with Pears and Mint



This is a lovely salad, full of flavors, textures and color. There are also a lot of alternatives that would taste nice, see the notes below.

Serving Size: 4

Ingredients:

4 medium beets, washed, peeled, cut and pickled1 cup quinoa2 cups beet cooking/pickling liquid , can be stretched out with water if neededhandful mint leaves, minced or julienned2 ripe pears, peeled and slicedhandful sunflower seeds, toasted (can also be pine nuts).1 ounce vegan feta, crumbled

Directions:

Much of the preparation for the salad can be and should be done ahead of time, ie. pickling the beets, cooking the quinoa as these take time, and it takes time for them to cool down.First you will want to pickle your beets (or buy pickled beets from the store). Peel the beets.Cut them in which ever shape you prefer (I cubed them). Set them in a pot of water, just cover with water, add 1/4 cup vinegar, pinch of salt and 2 tablespoons sugar. Optionally you can add a sliced onion, and seasonings as allspice or cloves, but they are not really needed for the salad. Cook then beets until they are soft.Using a slotted spoon, remove the beets from the liquid and set the beets in a bowl to cool.Wash the quinoa well in a sieve with running water.Place the washed quinoa in the pot with the beet liquid. Bring the liquid to a boil, then turn to simmer. If there is not enough liquid, add water as needed. Cook for about 10 minutes until the quinoa is done and, puffed and soft. Most of the liquid wi...
Fuente de la noticia: vegalicious
URL de la Fuente: http://vegalicious.recipes/

--------------------------------
 
BEING VEGAN MAY MAKE YOU MORE OF A MAN

Vegan Sloppy Joes

13-02-2017 22:09 - ( vegetarian recipes )


Certificate in Plant-Based Nutrition: Review of the T. Colin Campbell Plant-Based Nutrition Course

Vegan schnitzel, croquettes and homemade coleslaw

12-11-2017 22:13 - ( vegetarian recipes )
Certificate in Plant-Based Nutrition: Review of the T. Colin Campbell Plant-Based Nutrition Course

Taiwanese Thick Mushroom Soup

This Taiwanese Thick Mushroom Soup is a vegan variation of a popular market and street-side dish in central and southern Taiwan, known as Rou Geng. We fell in love with this starchy, translucent soup on a recent trip to the southern Taiwanese city...
15-11-2016 19:05 - ( vegetarian recipes )
-------------------------------------