The classic and simple pairing of beets and goat cheese is added to quinoa and tossed with olive oil and lemon juice for a quick and easy lunch. Delicious on its own, over a bed of greens, or as a side dish next to your main course. This vegetarian, gluten-free, and nut-free recipe can be easily modified to fit your preferences and make your own.
In a medium mixing bowl, toss together cooked quinoa, diced beets, olive oil, lemon juice, salt, and pepper, to taste.
Gently fold the goat cheese into the quinoa mixture.
Serve room temperature or cold.
The 3/4 cup serving size is for a lunch portion. If you add greens or serve it as a side dish, you may reduce to 1/2 cup.
© Copyright 2022 Jessica Levinson, MS, RDN, CDN