Mediterranean Quinoa Beet Salad

1 cup dry quinoa
1 bunch scallions, whites and greens, separated and sliced
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp garlic, minced
(1) 16-oz jar DLM Pickled Baby Beets, diced
2 Tbsp fresh lemon juice
1 cup fresh parsley, chopped
1 cup walnuts, chopped and toasted
1 Tbsp lemon zest
Salt and black pepper
Aunt Angie's Balsamic Vinegar of Modena
Feta cheese, to garnish

Cook quinoa in salted water in a large nonstick skillet according to package directions; transfer to a bowl and set aside. In the same skillet, sauté the scallion whites in oil over medium-high for 3 minutes. Add garlic and cook 1 minute more. Stir in beets, quinoa, scallion greens, lemon juice, parsley, walnuts, and zest; season with salt, pepper, and vinegar. Garnish with feta.

Makes 6 servings

Per serving: 321 calories; 19g total fat; 2g saturated fat; 0mg cholesterol; 70mg sodium; 31g total carbohydrates; 6g dietary fiber; 9g protein;

Allergy Warning: Contains MilkContains Other Nuts

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