Quinoa salad with caramelized nuts, roasted beets and herbs

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Hello! We are already on Friday again!
And here I leave you a very special salad, a little more laborious to make, but it makes up for how rich it is.
I recommend doing it, I'm sure you'll like it.

Enjoy this cold weekend, at least here we are frozen.

Kisses



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The photos do not do it justice, nothing has gone well.


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Quinoa salad with caramelized nuts, roasted beets and herbs

Beet:
1 bunch of clean beets
2 tablespoons of oil
Salt and ground black pepper

Walnuts:
50 gr. of nuts
1 tablespoon and a half of sifted icing sugar
Olive oil for frying
A pinch of cayenne pepper

Dressing:
2 tablespoons of olive oil
2 teaspoons of balsamic vinegar
1 teaspoon of honey
Salt and ground black pepper

Salad:
250 gr. of cooked quinoa according to package instructions
1 handful of chopped parsley
1 handful of chopped dill
Half onion cut into thin slices
50 grs. of arugula
150 gr. of goat cheese

To prepare the beets:
We preheat the oven to 200º.
We cover a baking tray with vegetable paper and brush it with olive oil.
Cut the beets to half, put them on the tray and mix so they are impregnated with oil. Season with salt and pepper.
Leave in the oven for 30 minutes or until we see that they are cooked. We reserve.

To make the nuts:
We boil some water in a saucepan, toss the nuts and cook for 5 minutes.
Drain and dry with paper towels and mix with the icing sugar .
We put a little oil in a pan and brown the nuts. Place them on kitchen paper, sprinkle with cayenne pepper and let them cool.

Dressing:
We mix all the ingredients well.

In a large bowl, we place the quinoa , parsley, dill, onion and arugula, add the nuts and beets, pour the dressing and mix well.
Toss the cheese roughly and sprinkle with dill.



Source : A little relish



Image and video hosting by TinyPicQuinoa salad with caramelized nuts, roasted beets and herbs