Quinoa Salad With Beets And Fennel Vinaigrette

Recipe Ingredients

6		Beets - trimmed
1/4 cup	59ml	Red wine vinegar
1/4 cup	23g / 0.8oz	Minced shallots
2 teaspoons	10ml	Fennel seeds - crushed
3/4 cup	177ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Quinoa
3 cups	438g / 15oz	Crumbled feta cheese
1		Fennel bulb - trimmed, and
		Thinly sliced
2 cups	292g / 10oz	Chopped fresh arugula

Recipe Instructions

Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.

Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.

Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6339 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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