My creative outlet is my cooking, and my cooking is my expression of love. I came up with this recipe to marry the beautiful color of red, along with the sweetness of orange and beets. This dish was a treat for our eyes and our taste buds, and my family loved it.
- 1 cup quinoa
- 1 stalk celery, thinly sliced
- ½ red onion thinly sliced
- 2-3 beets
- 1 small orange, peeled and cut into small pieces.
- 1 lemon
- 1 tsp grater ginger
- 1 tbsp apple cider vinegar
- Olive oil
- Sea salt and freshly ground black pepper to taste
In a bowl, place the sliced onion and pour apple cider vinegar to soak. Set aside.
Boil a pot of water. Wash the beets and drop them in the boiling water. Let them boil until they are softly cooked but not too mushy. About 10 minutes.
Remove beets and reserve the liquid, it will be a nice purple-red color. Peel the beets and chop them in chunks.
Cook quinoa as per instructions. Use the reserved red water instead of plain water to give the quinoa its color. Add salt to season the quinoa while cooking.
Once quinoa is cooked, remove from heat and let it cool.In a serving bowl, mix quinoa with the celery, ginger and beets.
Remove onion from vinegar and add to the quinoa bowl. You can add apple cider vinegar to the quinoa mix as well, it gives a nice tartness to the dish.
Add lemon juice and some olive oil.
Lastly, add the orange pieces to the bowl and toss gently.
Sprinkle with salt and pepper to taste.