This post comes to you from bright and sunny Mexico. Because, well, that’s where I am. Soaking up the sun in Los Cabos with my HUSBAND. Weird. Right? I mean I just got used to saying fiancé and now I have to readjust to having a HUSBAND.
Now before you start yelling at my for writing and blogging during my honeymoon, here’s the deal. I wake up insanely early. I can’t help it. I think it has something to do with all the fruit and vegetables I was eating before the wedding, but I just feel great and thus, I wake up early. So Thomas is fast asleep while I quietly type away on my computer. Mind you, I’m also sitting outside on our balcony next to my own private pool. Its awesome. I’m happy.
Anyways, before we left California, I was on a quinoa kick. Ya, ya, I know everyone is currently obsessed with quinoa. But I just can’t help it. It’s sooo easy and versatile. The week after our wedding I cooked up about 4 cups of dry quinoa and just left it plain in the fridge. And then every day I would portion out a little bit for myself and mix in lots of delicious add ins like these beets, fresh farmers market corn, fresh mozzarella, and basil and then shower the whole thing with a champagne vinaigrette. It’s heavenly. Healthy. And just what I needed before we headed to Mexico. (plus I knew I was going to stuff myself silly with guacamole upon our arrival in Mexico. I mean it’s just what I do. I think you’d all be seriously concerned with my health if I did anything else) Am I right?
So here’s a little quinoa salad, and my last little hurrah to summer. I’m not quite ready for fall, but I’m sure my feelings towards that will change as soon as we get some rain in LA and I can cozy up on my couch with my UGGS, my cat, and a fat cup of tea. Anyways, what am I talking about, it’s still sunny and gorgeous out. Let’s make a salad.
Typically quinoa is cooked with a 2:1 water to quinoa ration. But I've found that cooking it with a 3:1 water to quinoa ratio, makes it even better!
And be sure to check out some other fabulously fun recipes with Beets from Food Network’s Summer Fest Round-up!
Jeanette’s Healthy Living: Roasted Beet and Apple Walnut Salad With Honey Yogurt Dressing
Chez Us: Pickled Beets
From My Corner of Saratoga: Roasted Beet and Goat Cheese Napoleon
Feed Me Phoebe: Spaghetti With Beet Greens and Blistered Tomatoes
Virtually Homemade: Orange Roasted Chicken With Beets and Green Beans
Napa Farmhouse 1885: Roasted Beet and Avocado Salad With Meyer Lemon Marmalade Vinaigrette
Thursday Night Dinner: Beet, Carrot and Ginger Soup
HGTV Gardens: Garden-to-Table: Beets
Cooking With Books: Roasted Beets, Carrots and Goat Cheese Tartine
FN Dish: Better Beets