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
-
Salt 18 g
-
Sugar 100 g
-
Black peppercorns 8 g
-
Crushed red pepper 0.5 g
-
Garlic clove 2 each
-
Bay leaf 1 each
-
Water 230 ml
-
Distilled white vinegar 675 ml
-
Cucumber, sliced 230 g
Finish the Salad
-
Quinoa, cooked 1.9 kg
-
Beet, golden, raw, grated 680 g
-
Mint, rough chopped 45 g
-
Micro greens 125 g
-
Pistachio, toasted 310 g
-
Feta cheese, crumbled 280 g
-
Lemon, rind on, shaved on a mandolin, quartered
Preparation
-
Prepare Pickled Cucumber
- Combine the salt, sugar, peppercorns, red pepper, garlic, bay leaves,water and the vinegar, bring to a simmer on medium heat. Once at a simmer, add the sliced cucumber and pull of the heat and let cool to room temperature.
-
Finish the Salad
- Toss together the Hellmann's® Classics Balsamic Dressing, quinoa, beets and mint, top with remaining ingredients.