Red Quinoa with Beets, Avocado, and Pistachios Recipe

Name: Red Quinoa with Beets, Avocado, and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 baby red beets, trimmed; 2 Tbs. sherry vinegar, divided; 1 cup red quinoa; 4 Tbs. olive oil, divided; 1 medium avocado; 2 tsp. chopped tarragon; 2 tsp. minced shallot; 2 Tbs. lime juice; 1 Tbs. lime zest; 1 cup wild arugula leaves; 2 Tbs. chopped pistachio nuts; Grapefruit slices for garnish, optional

Servings: persons

16 baby red beets, trimmed
2 Tbs. sherry vinegar, divided
1 cup red quinoa
4 Tbs. olive oil, divided
1 medium avocado
2 tsp. chopped tarragon
2 tsp. minced shallot
2 Tbs. lime juice
1 Tbs. lime zest
1 cup wild arugula leaves
2 Tbs. chopped pistachio nuts
Grapefruit slices for garnish, optional

1
Preheat oven to 350F.
2
Place beets, 1 Tbs.
3
vinegar, and 1 cup water in large baking dish.
4
Season with salt, if desired, and bake 1 hour, or until beets are tender.
5
Cool, then peel and quarter.
6
Bring quinoa and 2 & 1/2 cups water to a boil in medium saucepan.
7
Cover, reduce heat to medium-low, and cook 20 minutes, or until quinoa is tender and water is absorbed.
8
Drain, and cool.
9
Toss with 1 & 1/2 Tbs.
10
oil.
11
Mash avocado with tarragon, shallot, 1 Tbs.
12
oil, lime juice, and lime zest.
13
Season with salt and pepper, if desired.
14
Toss beets in remaining 1 & 1/2 Tbs.
15
oil and remaining 1 Tbs.
16
vinegar.
17
Season with salt and pepper, if desired.
18
Divide arugula, beets, quinoa, and avocado mixture among serving plates.
19
Sprinkle with pistachios, and garnish with grapefruit, if using.

916

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 baby red beets, trimmed, 2 Tbs. sherry vinegar, divided, 1 cup red quinoa, 4 Tbs. olive oil, divided, and more.

Yes, Red Quinoa with Beets, Avocado, and Pistachios falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Quinoa with Beets, Avocado, and Pistachios

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