So….What do you think? Like the new digs? Because I sure do! The amazingly talented (and beautiful!) Lindsay from Love and Olive Oil is to thank for the new look. She patiently answered all my questions, put up with all of my changes, and didn’t even laugh at how dumb/random my password is to log into everything. She also hooked me up with some cool new features! If you go to the side where it says Categories or if you Search anything, each post will come up with a little description and a photo! So helpful when you are looking for ideas or recipes for a special ingredient.

In honor of the big change around these parts, I decided I would step out of my comfort zone as well. Quinoa. I may be one of the last foodies to try this magical little chenopod (or seed, depending on who you ask). I was pretty nervous to try it, main reason being…it’s not cheap. It is about $5 for one small bag of Quinoa…which is kind of steep when you are unsure if you are going to like something. But turns out, a little goes a long way, so that $5 bag has lasted me a few dinners now. Yes, you read that right, …a few dinners now. Which means, I LOVE QUINOA! Let’s all say it together, YUM! Of the three recipes I have tried, this has been my absolute favorite. I am a huge fan of beets and think they really add a delicious earthy-ness to this meal. And the goat cheese helps to really bring the flavors all together. I liked this best served warm, but it is also good cold. If you have not tried Quinoa, I think this is the perfect way to jump in.

Roasted Beet Quinoa

Yield: 4 servings

Ingredients:

3 large beets, washed and roots trimmed
1 teaspoon olive oil
foil
2 cups quinoa
4 cups chicken or vegetable stock
4 tablespoons tarragon vinegar
2 tablespoon olive oil
4 tablespoons chives, minced
1/2 cup crumbled goat cheese
salt and fresh ground black pepper, to taste

Directions:

For the beets: Preheat the oven to 375. In a foil pouch (or in a baking dish you cover with foil – your choice), drizzle 1 tbsp. of olive oil over the beets. Wrap tightly with the foil and bake in the preheated oven until they’re tender – pierce with the end of a sharp knife to test – which should take about 60 minutes. This is dependent on the size of your beets. Once tender, remove from oven and allow to cool. Peel & discard the skins and dice into 1/2″ – 1″ squares.

While the beets are roasting, you can cook the quinoa. Bring vegetable stock up to a boil. Add the quinoa, boil for 1-2 minutes, then turn heat down to a simmer. Cover and cook for 15 minutes until tender. Remove from heat and allow to sit covered until ready to use.

To assemble the salad: In a large mixing bowl, whisk together the vinegar and the other 2 tablespoons of olive oil. Add the beets and toss to coat. Next, add the chopped chopped chives and the quinoa. Mix together and add the goat cheese. Mix gently to combine. Taste for salt level then season to taste with salt and fresh ground pepper. Serve at room temperature. This will keep for a day or so but I advise bringing it up closer to room temperature from the fridge before serving.

Adapted from: Running With Tweezers