Cold Quinoa with Beets and Feta

Quinoa is fast and easy to make, and is a great alternative to pasta, rice, or polenta. It’s also the Superfood of the Year! Here I’ve taken plain quinoa and added some ingredients that are light, but with some tang. This salad makes a great addition to picnics and barbecues.

Easy to assemble:

  • 1 cup uncooked quinoa
  • 3/4-1 cup canned red beets, drained and chopped into half-roundels or quarter-roundels
  • 1/4-1/3 cup spring onions, chopped small
  • 6 oz feta cheese, cubed or crumbled
  • Salt, to taste

Cook, chop, and combine. Prepare the quinoa based on the directions on the box–usually you rinse the quinoa, and boil it with a bit more water than its own volume. Be sure to drain it and let it cool before you add the other ingredients. All done!

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