Quinoa and Roasted Beet Salad

by Laura on August 1, 2013

in Featured Recipe

QuinoaRoastedBeetThis tasty dish uses Alter Eco Royal Pearl Quinoa. Among the 1,500 varieties of quinoa currently grown, royal quinoa (or “quinoa real”) is grown only in the Bolivian Altiplano; like with Champagne, Royal Quinoa can only come from this part of the world. Alter Eco is the exclusive U.S. provider of Royal Quinoa due to their relationships with the cooperatives in this special part of Bolivia.
Royal quinoa is grown at 13,000 feet above sea level and the harsh conditions dictate that only the strongest and most resilient quinoa grows and thrives there. As a result, royal quinoa is believed to be larger, nuttier and more nutritious than other types of quinoa. Additionally, the richness of the soil in the Bolivian Altiplano contributes to the special qualities of the royal quinoa, as does the expertise of the farmers there, who have generations of skill and know how in growing this product.


4 cups cooked Alter Eco Royal Pearl Quinoa
1 bunch of beets (3 large, 4 medium or 5 small), roasted
3/4 to 1 pound beet greens (the greens from 1 generous bunch)
Salt to taste
1 to 2 tablespoons extra virgin olive oil (to taste)
2 garlic cloves, minced
2 teaspoons caraway seeds, lightly crushed
2 ounces goat cheese, crumbled or diced (1/2 cup)


Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.

Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.

Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top.

Serve hot.

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