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Chioggia beet salad with quinoa and blue cheese
Chioggia beet salad with quinoa and blue cheese

Before you jump to Chioggia beet salad with quinoa and blue cheese recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

Enjoying healthy foods tends to make all the difference in the way you feel. We tend to feel way less gross whenever we increase our consumption of healthy foods and reduce our consumption of processed foods. A little bit of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for treats between meals. You can spend numerous hours at the supermarket searching for the perfect snack foods to help you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?

Foods made from whole grains are excellent for a easy snack. Starting your working day with a piece of whole grain toasted bread can give you that added boost you need to get going. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.

You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to chioggia beet salad with quinoa and blue cheese recipe. To cook chioggia beet salad with quinoa and blue cheese you only need 12 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Chioggia beet salad with quinoa and blue cheese:
  1. Use For the salad:
  2. Get (~ 1 1/2 cups) of quinoa
  3. Use Chioggia (or regular) beets
  4. Get (1/2 a cup) of arugula leaves
  5. Use medium-hard blue cheese
  6. Take walnuts
  7. Take For the vinaigrette:
  8. Prepare sunflower oil
  9. You need white wine vinegar
  10. You need fine mustard
  11. Take shallot
  12. You need salt & pepper
Steps to make Chioggia beet salad with quinoa and blue cheese:
  1. Cut the stems off the beets.
  2. Boil the beets: around 20 minutes for small Chioggia beets: up to 1 hour for regular or bigger beets. Poke with a fork to check if they are tender.
  3. Rinse the quinoa.
  4. Boil the quinoa for ten minutes.
  5. After the beets have cooled down a bit, peel and cut them in rings.
  6. Finely chop the shallot.
  7. Mix the ingredients for the vinaigrette: starting with the mustard, vinegar and shallot. Mix until smooth, then add the sunflower oil. Add salt and pepper to taste.
  8. Assemble the salad in a big bowl. Layer the quinoa, arugula and the beets.
  9. Crumble the cheese and the walnuts over the salad.
  10. Add the vinaigrette just before serving.
  11. Bon appétit!

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