M Cafe'S Scarlet Quinoa Salad

• Scarlet quinoa and salad assembly
• 1 cup quinoa
• 1/2 cup finely diced red beets
• 2 cups vegetable broth or water
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• 1/4 cup diced Japanese or Persian cucumber
• 2 teaspoons chopped chives
• 1 tablespoon chopped dill
• 1 teaspoon fresh lemon zest
• Umeboshi-lemon dressing (recipe on the site)
• Salt

1. 1. Wash the quinoa under cold running water in a fine strainer. Drain well.
2. 2. In a 2-quart, heavy-bottomed saucepan, combine the beets, vegetable broth, olive oil and lemon juice. Cover and bring the mixture to a boil over medium heat. Stir in the quinoa, then cover and reduce the heat to low. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid.
3. 3. Fluff the quinoa with a fork and transfer to a baking sheet. Refrigerate the grains, uncovered, until cool.
4. 4. Fluff the cooled grains and place them in a large bowl. Gently stir in the cucumber, chives, dill and lemon zest. Stir in half of the dressing, then taste the salad and add additional dressing or salt as desired.

quinoa, quinoa, red beets, vegetable broth, olive oil, lemon juice, diced japanese, chives, dill, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/m-cafes-scarlet-quinoa-salad-50142488 (may not work)