From the Source: Quinoa Salad with Beets

This beautifully composed salad from the Source Restaurant in San Francisco builds on beauty and flavor.

The key to preparation and color is mixing the quinoa with beets. There are several ways to infuse the grain with color but most recipes concur that it is best to cook the quinoa separately from the beets and then add the beets to achieve the desired color.

The Source salad balanced the red quinoa with pale green avocado. The sweet beet flavor was offset using chopped olives and grilled red peppers.




Try this at home with colorful quinoa from Trader Joe's.