Golden Beet Quinoa Bowl with Mint
Quinoa, raw golden beets and chopped mint are topped with refreshing pickled cucumber for a burst of refreshing flavor.
Ingredients
Prepare Pickled Cucumber
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Vinegar, distilled white 3 cups
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Water 1 cup
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Salt 1 Tbsp
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Sugar 0.5 cup
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Black peppercorns 1 Tbsp
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Red pepper, crushed 0.25 tsp
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Garlic Cloves 2 each
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Bay leaf 1 each
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Cucumber slices 8 oz
Finish the Salad
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Quinoa, cooked 10 cups
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Beet, golden, raw, grated 5 cups
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Mint, rough chopped 0.5 cup
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Micro greens 2.5 cups
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Feta cheese crumbles 10 oz
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Pickled Cucumber, prepared 2 cups
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Pistachio, toasted 2.5 cups
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Lemon, rind on, shaved on a mandolin, quartered
Preparation
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Prepare Pickled Cucumber
- Combine the vinegar, water, salt, sugar, peppercorns, red pepper, garlic and bay leaves, bring to a simmer on medium heat. Once at a simmer, add the sliced cucumber and pull off the heat and let cool to room temperature.
- Yield: 4.5 cups
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Finish the Salad
- Toss together the Hellmann’s® Balsamic Vinaigrette Dressing, quinoa, beets and mint, top with remaining ingredients.