Abby is an awesome food gal who is sharing this fabulous recipe. Check it out!
What you need:
For the dressing:
4 Tablespoons rice wine vinegar
4 Tablespoons lemon juice ( 1 lemon)
4 Tablespoons extra virgin olive oil
2 shallots, chopped
pinch of salt and pepper
For the salad:
1 cup quinoa
2 cups pickled beets, juilienned (see below for recipe)
1/2 red onion, thinly sliced
1- 2 cups arugula, roughly torn
1/2 cup feta, crumbled
1/2 cup toasted pistachio nuts, chopped and divided
Mix all of the dressing ingredients together in a small bowl.
Rinse quinoa through a stainer - this is essential, or it will be bitter. Cook 1 cup of quinoa in 2 cups of boiling water. Simmer on low for 10 minutes covered then turn off and let sit for 10 minutes. Rinse the quinoa in a strainer with cold water. Toss the quinoa with roughly half of the dressing, and half of the pistachios in a large bowl - spread on a platter. Toss the arugula with a few Tablespoons of the dressing and place on top of the quinoa. Toss the pickled beets, onions with a few Tablespoons of the dressing and place on top of the arugula. Top with the feta and sprinkle with remaining chopped pistachios. Serve.
Pickled beets - Peel and slice beets (5-6 small to medium). Simmer with a 1 to 1 ratio of water and rice vinegar until slightly cooked, but still firm (3-5 minutes). Cool and refrigerate until needed.