Red Quinoa, Bocconcini & Roasted Beet Salad
For my birthday, this past January, my love and I went to Pizza Libretto, here in Toronto. Of course, this gluten-free girl couldn’t have the pizza, so I decided to order every salad off the menu.
One of the salads was this gorgeous white quinoa, heirloom beet, and buffalo mozzarella salad with a scrumptious vinaigrette. The salad was so delicious, and filling, that I couldn’t stop thinking about it for the last 4 weeks.
I decided to make my own version of the salad using black quinoa, bocconcini, and roasted red beets with an orange vinaigrette.
I hope you enjoy it.
- This salad yields 2 servings
- 1/3 cup of red quinoa (you can also use white as well)
- 2/3 + 2 tbsp of water
- 2 pinches of sea salt
- 1 tbsp of olive oil
- 2 tbsp of apple cider vinegar
- juice of 1 small orange
- 3 drops of vanilla liquid stevia (I like NuNaturals)
- pinch of pepper
- 1 handful of chopped greens (spinach or sprouts or water cress or arugula)
- 2 large bocconcini
- 2 large beets
- To make black quinoa, place 1/3 cup of red quinoa into a small pot (make sure you have a lid).
- Pour in 2/3 + 2 tbsp of water into the pot with 1 pinch of sea salt. Bring the water to a boil.
- Once boiling, turn the stove temperature down to the lowest setting. Place the lid on the pot, and cook the black quinoa for 20-25 minutes.
- *** Note I: If after 25 minutes the red quinoa still tastes chewy or hard, place 1 tsp of water into the quinoa and cook for an additional 5 minutes. You want the quinoa to be soft. ***
- Do not peel your beets. Just wash them off, and dry them. Rub a small amount of olive oil on the outside of your beets, and bundle them up in tin foil (aluminum foil). Shut the foil tightly around the beets.
- Place the beets in a 400 degree Fahrenheit oven for 40 minutes (if the beets are small), 60 minutes (if the beets are medium sized), or 90 minutes (if the beets are really large).
- You will know that the beets are done when a knife easily pierces a beet.
- When the beets are cool enough to hold, use a pairing knife to peel the beets.
- In a mixing bowl add: 1 tbsp of olive oil, 2 tbsp of apple cider vinegar, the juice of one small orange, 3 drops of vanilla liquid stevia, 1 pinch of sea salt and pepper. Mix until all of the ingredients are incorporated.
- Into a mixing bowl, place the black quinoa. Pour 2/3 of the vinaigrette on top of the quinoa, and mix. Coat the quinoa with the vinaigrette.
- Slice the beets into 1/4 inch rounds.
- Slice the boccocini into 1/4 inch rounds.
- Onto a plate, place half of the quinoa. Top the quinoa with the sliced beets and bocconcini. You can also add chopped greens (like spinach, watercress, or arugula).
- Drizzle some more vinaigrette on top. Along with a sprinkle of salt and pepper.