This roasted beet and quinoa salad is far more satisfying than a leafy salad and keeps well for most of a week.
Dill is currently in season in Tanzania and locally available. I suggest chopping and freezing in small portions to have a supply always at the ready.
If you are planning on keeping this dish for a few days, kale is a firmer green than mchicha and will maintain its structure better over time and through reheating.
Roasted Beet and Quinoa Salad
Makes enough for 4 people as a side.
1 shallot or small onion, diced (2 tbs)
1 tsp Dijon mustard
3 tbs white wine vinegar
1/4 cups olive oil
3 medium beets, peeled, cut into small slices or chopped into small pieces (1 1/2 cups)
1 tsp balsamic vinegar
2 tsp olive oil
large chunk sea salt and ground pepper
2 cups water
1 cup quinoa, rinsed
1 cup kale or mchicha – stems removed, sliced into thin strips
1/2 cup chopped fresh herbs – basil, parsley or dill
- Heat oven to 200 degrees celsius
- Make Dressing: pour all the ingredients into jar and shake
- Roast Beets: toss beets with vinegar, olive oil, and a pinch of salt. Pour the mixture onto a baking sheet and roast for 20 minutes, stir beets halfway through.
- Make Salad: Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale or mchicha into the hot quinoa; the heat will wilt it perfectly. Add the dressing and fresh herbs of your choice before mixing well.
- When beets are done, fold them in to the quinoa, add salt and pepper to taste. This beautiful salad can be served at room temperature or refrigerated and served cold. Great as an accompaniment to mishkaki!
(recipe adapted from Thug Kitchen)