Happy Monday!!! For me it is about as happy as it gets. If any of you saw the football game yesterday (Minnesota vs Seattle) I just about died. Talk about fantastical emotional roller coasters. But at the end of the day our Seahawks prevailed and we will go on to play another game in this play off season which is the greatest thing ever!!! (At least to me and mine).

Beet Quinoa Salad with mint, pomegranate and pistachios from HeatherChristo.com

We also had a huge weekend in another way- my two darling little muffin heads Pia and Coco were in two different performances of Annie (Pia is Lilly St Regis and little Coco is Molly) and that was pretty much the cutest thing I have ever seen.

Beet Quinoa Salad with mint, pomegranate and pistachios from HeatherChristo.com

Also, I have successfully made it through one full week of being massively healthy. That has consisted of working out (and spending about 75% of the week in tremendous pain in the aftermath- SO SORE!!!) I also had only one drink this weekend for Pete’s birthday (or does a martini count as 2 drinks?) and am planning to try and stay dry for the rest of the month to give my poor liver a break this month.
But most of all I am into eating seriously clean whole foods (as well as obviously completely within my allergies).

The Beet Quinoa Salad with Pomegranate, Mint and Pistachio is just one more dish that will help you to do the same while staying on track and actually loving what you are eating because it is SO FREAKING GOOD! Oh, and did you happen to notice that it is really, really beautiful? That helps too….

Beet Quinoa Salad with mint, pomegranate and pistachios from HeatherChristo.com

Make this and serve at dinner, parties, or even just keep it in the fridge for easy lunches all week- it’s perfect for everything.

Beet Quinoa Salad with Pomegranate, Mint and Pistachio
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • For the Quinoa
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups quinoa
  • For the Beets
  • 3 purple beets, trimmed
  • 3 yellow beets, trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • kosher salt
  • For the Salad
  • 1 cup fresh mint, finely chopped
  • 1 cup flat leaf parsley, finely chopped
  • 2 shallots, finely chopped
  • ⅓ cup roasted pistachios, roughly chopped
  • ⅓ cup pomegranate seeds
  • kosher salt
Instructions
  1. In a medium pot over medium heat bring the vegetable broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and let cool.
  2. Meanwhile, bring a medium pot of salted water to a boil and add the beets. Simmer the beets over medium heat for 20 minutes and then drain and rinse the beets under cold water while rubbing the skin off the beets. Slice the peeled beets into wedges and toss with the oil and red wine vinegar and season to taste with kosher salt. Set them aside.
  3. In a large bowl, toss the quinoa with the fresh herbs and the shallots and season to taste with kosher salt. Add most of the pomegranate seeds and pistachios with the quinoa and toss well and then transfer to a bowl or platter.
  4. Add the beets around the outside of the bowl or platter and then sprinkle the remaining seeds and nuts to the top of the salad and serve.

 

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Categorized: Holidays, Recipe Index, Salad, Vegan
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Happy Monday!!! For me it is about as happy as it gets. If any of you saw the football game yesterday (Minnesota vs Seattle) I just about died. Talk about fantastical emotional roller coasters. But at the end of the day our Seahawks prevailed and we will go on to play another game in this play off season which is the greatest thing ever!!! (At least to me and mine).

Beet Quinoa Salad with mint, pomegranate and pistachios from HeatherChristo.com

We also had a huge weekend in another way- my two darling little muffin heads Pia and Coco were in two different performances of Annie (Pia is Lilly St Regis and little Coco is Molly) and that was pretty much the cutest thing I have ever seen.

Beet Quinoa Salad with mint, pomegranate and pistachios from HeatherChristo.com

Also, I have successfully made it through one full week of being massively healthy. That has consisted of working out (and spending about 75% of the week in tremendous pain in the aftermath- SO SORE!!!) I also had only one drink this weekend for Pete’s birthday (or does a martini count as 2 drinks?) and am planning to try and stay dry for the rest of the month to give my poor liver a break this month.
But most of all I am into eating seriously clean whole foods (as well as obviously completely within my allergies).

The Beet Quinoa Salad with Pomegranate, Mint and Pistachio is just one more dish that will help you to do the same while staying on track and actually loving what you are eating because it is SO FREAKING GOOD! Oh, and did you happen to notice that it is really, really beautiful? That helps too….

Beet Quinoa Salad with mint, pomegranate and pistachios from HeatherChristo.com

Make this and serve at dinner, parties, or even just keep it in the fridge for easy lunches all week- it’s perfect for everything.

Beet Quinoa Salad with Pomegranate, Mint and Pistachio
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • For the Quinoa
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups quinoa
  • For the Beets
  • 3 purple beets, trimmed
  • 3 yellow beets, trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • kosher salt
  • For the Salad
  • 1 cup fresh mint, finely chopped
  • 1 cup flat leaf parsley, finely chopped
  • 2 shallots, finely chopped
  • ⅓ cup roasted pistachios, roughly chopped
  • ⅓ cup pomegranate seeds
  • kosher salt
Instructions
  1. In a medium pot over medium heat bring the vegetable broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and let cool.
  2. Meanwhile, bring a medium pot of salted water to a boil and add the beets. Simmer the beets over medium heat for 20 minutes and then drain and rinse the beets under cold water while rubbing the skin off the beets. Slice the peeled beets into wedges and toss with the oil and red wine vinegar and season to taste with kosher salt. Set them aside.
  3. In a large bowl, toss the quinoa with the fresh herbs and the shallots and season to taste with kosher salt. Add most of the pomegranate seeds and pistachios with the quinoa and toss well and then transfer to a bowl or platter.
  4. Add the beets around the outside of the bowl or platter and then sprinkle the remaining seeds and nuts to the top of the salad and serve.

 

Recipe by Heather Christo (http://heatherchristo.com)