Golden Beet Quinoa Bowl with Mint

Ingredients per serving

Prepare Pickled Cucumber

• Salt, kosher 18.0 g
• Sugar 100.0 g
• Black peppercorns 8.0 g
• Crushed red pepper 0.5 g
• Garlic cloves 2.0 each
• Bay leaf 1.0 each
• Water 240.0 ml
• Distilled white vinegar 675.0 ml
• Cucumber, sliced 230.0 g

Finish the Salad

• Hellmann's® Classics Balsamic Dressing 2 x 3.78 L 400.0 ml

  Hellmann's® Classics Balsamic Dressing 2 x 3.78 L

  Hellmann's® Classics Balsamic Dressing 2 x 3.78 L

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• Quinoa, cooked 1.9 kg
• Beet, golden, raw, grated 700.0 g
• Mint, rough chopped 45.0 g
• Micro greens 125.0 g
• Pistachio, toasted 310.0 g
• Feta cheese, crumbled 280.0 g
• Lemon, rind on, shaved on a mandolin, quartered, for garnish