Quinoa Salad With Beetroot And Spinach

• 1 cup quinoa, uncooked
• 1 medium sized beetroot, sliced
• 2 small onions, sliced
• 2 cups of chopped up spinach, skip chopping if using baby spinach
• goat cheese (to mix in the salad and sprinkle on top)
• handful of toasted walnuts
• olive oil (for grilling)
• 1 tbs extra virgin olive oil
• 1/4 cup balsamic vinegar
• 4 tsp sugar
• salt

1. In a saucepan mix balsamic vinegar and sugar and heat on low till the sugar dissolves completely and the vinegar becomes a little thick. Cool and keep aside.
2. Cook quinoa as per instruction on the box (add some salt and a few drops of olive oil while its cooking). Roast/ grill onions and beetroot (in separate batches) in some olive oil, when they start turning tender add a tablespoon of balsamic vinegar to each. Cook for another 4 to 5 minutes and then remove from the heat. You can also cook them in the oven (just toss emm with olive oil and balsamic vinegar, and cook in the oven on 350 F for about 15 min).
3. In a big salad bowl mix in all the ingredients (quinoa, spinach, beetroot, onions) plus a little more than half of the goat cheese. Toss with 2 tbs of sweet balsamic vinegar and extra virgin olive oil, salt and toasted walnuts. Sprinkle some goat cheese on the top before serving. Tastes best at room temperature.

quinoa, beetroot, onions, up spinach, goat cheese, handful, olive oil, olive oil, balsamic vinegar, sugar, salt

Taken from www.epicurious.com/recipes/member/views/quinoa-salad-with-beetroot-and-spinach-50181621 (may not work)