Title: Quinoa Salad with Beets And Fennel Vinaigrette
Categories: Toohot07
Yield: 4 servings

6 Beets; trimmed
1/4 c Red wine vinegar
1/4 c Minced shallots
2 ts Fennel seeds; crushed
3/4 c Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 1/2 c Quinoa
3 c Crumbled feta cheese
1 Fennel bulb; trimmed, and
Thinly sliced
2 c Chopped fresh arugula

Cook beets in large saucepan of boiling water until tender, about 45
minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in
medium bowl. Whisk vinegar, shallots and fennel seeds in small bowl.
Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle
1/4 cup vinaigrette over beets; toss to coat. Cook quinoa in large pot of
boiling salted water until tender, about 10 minutes. Drain well. Rinse with
cold water and drain again. Place quinoa in large bowl. Add cheese, fennel
and arugula and mix gently. Add remaining dressing and toss to coat.
Transfer salad to large bowl. Arrange beets atop salad. This recipe yields
4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6339 broadcast 11-19-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-09-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.