Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese

  • For the quinoa
  • 1 ½ cups water
  • ½ cup red wine
  • 1 cup red quinoa, rinsed
  • For the beets
  • 1 pound baby golden beets
  • 1 teaspoon oil
  • For the fried goat cheese
  • 4 ounces goat cheese
  • 1 cup rice flour
  • 1 large egg
  • ½ cup club soda
  • Oil for frying
  • For the salad
  • 2 cups baby arugula
  • ¼ cup thinly sliced fennel
  • 1 watermelon radish, cut into matchsticks
  • ¼ cup apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon minced fresh oregano
  • ½ teaspoon fresh thyme
  • ½ teaspoon salt
  • ⅓ cup extra virgin olive oil
  1. Preheat the oven to 375°F. Roast the beets by tossing them in oil and spreading them on a baking sheet in a single layer. Bake for 45 minutes. Allow to cool slightly, peel, and then chill until you are ready to prepare the salad.
  2. Prepare the quinoa, bringing the water, wine, and quinoa to a boil in a medium saucepan. Once boiling, reduce heat, cover, and simmer until all the liquid is absorbed, about 15-20 minutes. Cool completely.
  3. Scoop the goat cheese into 2-teaspoon-sized balls. Freeze until firm.
  4. For the salad, combine the cooled beets and quinoa with the fennel, arugula, and radishes. In a small bowl or jar, whisk together the apple cider vinegar, honey, herbs, and salt. Slowly whisk in the olive oil. Toss the salad
  5. When ready to serve, fry the goat cheese balls. Heat 2-3 inches of oil to 375°F. Whisk together the rice flour, egg, and club soda. Dip frozen goat cheese balls into the batter. Fry about 2 minutes on each side. Serve goat cheese balls over salad.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/quinoa-salad-with-roasted-beets-fennel-and-fried-goat-cheese