Red Quinoa with Beets, Avocado, and Pistachios

• 16 baby red beets, trimmed
• 2 Tbs. sherry vinegar, divided
• 1 cup red quinoa
• 4 Tbs. olive oil, divided
• 1 medium avocado
• 2 tsp. chopped tarragon
• 2 tsp. minced shallot
• 2 Tbs. lime juice
• 1 Tbs. lime zest
• 1 cup wild arugula leaves
• 2 Tbs. chopped pistachio nuts
• Grapefruit slices for garnish, optional

1. Preheat oven to 350F.
2. Place beets, 1 Tbs.
3. vinegar, and 1 cup water in large baking dish.
4. Season with salt, if desired, and bake 1 hour, or until beets are tender.
5. Cool, then peel and quarter.
6. Bring quinoa and 2 & 1/2 cups water to a boil in medium saucepan.
7. Cover, reduce heat to medium-low, and cook 20 minutes, or until quinoa is tender and water is absorbed.
8. Drain, and cool.
9. Toss with 1 & 1/2 Tbs.
10. oil.
11. Mash avocado with tarragon, shallot, 1 Tbs.
12. oil, lime juice, and lime zest.
13. Season with salt and pepper, if desired.
14. Toss beets in remaining 1 & 1/2 Tbs.
15. oil and remaining 1 Tbs.
16. vinegar.
17. Season with salt and pepper, if desired.
18. Divide arugula, beets, quinoa, and avocado mixture among serving plates.
19. Sprinkle with pistachios, and garnish with grapefruit, if using.

red beets, sherry vinegar, red quinoa, olive oil, avocado, tarragon, shallot, lime juice, lime zest, wild arugula, pistachio nuts

Taken from www.vegetariantimes.com/recipe/red-quinoa-with-beets-avocado-and-pistachios/ (may not work)