Quinoa Salad with Beets and Beans

2 cups quinoa
3 1/2 cups water (or veggie broth – or a mix)
1 t salt
2 T olive oil

Cook the quinoa according to my “Cooking the perfect grain” post (9/13/13).  Set aside.

1 t of the following spices:
black pepper
1/4 t cayenne pepper

1 T crushed garlic
2 T canola oil
1 T tamari/soy sauce
2 T tahini
4 dashes of hot sauce

2 T olive oil
1/2 onion, diced
1/2 red pepper, diced
1/2 red beet, shredded
1/4 cup fresh parsley, minced
1 – 15 oz can white beans (cannellinis/great northern/white kidney)
You could also use garbanzo beans (I’ve done this recipe – or something similar – with both types of beans and they were both great).
1/2 cup crumbled feta cheese

While the quinoa cooks, blend all the dressing ingredients and prepare the veggies.  After the quinoa cools down mix in all the spices (coriander – cayenne pepper) and the dressing.  Set aside.  Heat the olive oil in a skillet and add the onion and red pepper, saute for about 5 minutes.  Add the shredded beet and saute about 5 minutes more.  Remove from the heat and stir in the parsley.  In a large bowl mix the quinoa (with the dressing and spices), the veggies, white beans and feta cheese.  This dish is meant to be served at room temp or chilled.  Enjoy!

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