Quinoa Salad with Beets, Blue Cheese, and Nutty Herb Vinaigrette
A sophisticated salad featuring skillet-toasted quinoa topped with tender beets and crumbled Stilton cheese, dressed in a flavorful walnut-herb vinaigrette with fresh watercress and orange zest.
Ingredients
- •1 clove garlic clove
- •⅓ cup walnuts
- •1 cup watercress
- •2 tablespoons red wine vinegar
- •1 teaspoon Dijon mustard
- •1 orange orange zest
- •6 tablespoons extra-virgin olive oil
- •to taste salt and pepper
- •3 cups quinoa
- •8 ounces beets
- •2 ounces Stilton cheese
- •to taste salt and pepper
Cooking Instructions
- 1.
Finely chop the garlic. Add the walnuts to the cutting board on top of the garlic and chop them finely. Transfer the garlic-walnut mixture to a medium bowl. Finely chop the watercress and add it to the bowl. Add the vinegar, mustard, and orange zest and whisk to combine. While whisking, drizzle in the olive oil. Adjust the seasoning with salt and pepper.
10 min
- 2.
Divide the quinoa evenly among 4 plates. Top each quinoa mound with an equal amount of beets. Sprinkle the beets with cheese, whisk the dressing to recombine, and dress each salad with 2 to 3 tablespoons of vinaigrette. Serve immediately.
5 min
