Proper Food's Red Quinoa and Beet Pesto Salad is a popular lunch item among SoMa and FiDi worker bees, and it's not hard to see why: the hearty medley of quinoa, beets, wild baby arugula, walnuts, goat cheese, mint, basil, and red wine vinaigrette is both totally healthy and totally delicious. So much better than the usual limp-lettuce office salad, Proper Food's vegetarian and gluten free rendition hits the spot with ingredients that nourish the body and whole grains for energy. 

Red Quinoa and Beet Pesto Salad

Recipe by Executive Chef Juan Muñoz

Serves 5

Ingredients:

Quinoa

• 3 cups quinoa (Chef Muñoz prefers red quinoa for its firmer grain, which holds up nicely to the red wine vinaigrette that flavors this salad)
• 1 cup black quinoa
• 2 cups canola oil

Red Quinoa

Boil quinoa in 4 cups of water. Simmer for 15-20 mins, fluff quinoa with a fork, and allow to cool. 

Fried Quinoa

Boil black quinoa in 2½ cups water. Overcook slightly, approx. 15 mins. Allow to cool. Heat canola oil in a deep pan and fry the quinoa by submerging in hot oil for 2-3 minutes on medium heat. Drain the quinoa, and allow to cool. Quinoa should have a crunchy texture.

Beet Pesto Salad

• 4 medium to large red beets 
• Beet Braising Liquid (recipe below)

• 2 bunches, finely chopped mint 
• 2 bunches, finely chopped basil 
• 1 cup roasted walnuts (crushed softly with hands)
• Red Wine Vinaigrette (recipe below)

Beet Braising Liquid

• 3 quarts water
• ½ cup balsamic vinegar
• 1 bunch, mint stems 
• 1 bunch, basil stems
• 1 Tablespoon sugar 
• ¼ cup salt 
• 1 Tablespoon black pepper 

Red Wine Vinaigrette

• 1 Tablespoon Dijon mustard
• 1/3 cup red wine vinegar
• 1 cup canola-blend oil

1. Whisk together Dijon mustard and red wine vinegar, gradually whisk in canola-blend oil. 

2. Combine beets and beet braise ingredients in a large pot (beets should be completely submerged in liquid). Bring to boil and simmer until beets are fork tender (approx. 45 mins).

3. Remove the beets from braising liquid. Remove beet skin while beets are still warm. Halve the beets and chill in the refrigerator until cold. 

4. Coarsely grate the beets using a cheese grater (chop if you prefer). Add chopped mint, chopped basil, roasted walnuts (reserve a pinch for garnish), and red wine vinaigrette. 

Garnish

• 1 cup fried black quinoa (see recipe above)
• 1 cup goat cheese
• roasted walnuts, reserved
• handful of arugula 
• ¼ cup olive oil
• balsamic reduction (reduce 1 cup balsamic vinegar by cooking on low heat for 20 minutes until it has a syrup-like consistency)

Instructions:

1. Cook red quinoa and fry black quinoa, per instructions provided.

2. In a medium bowl, combine cooked red quinoa, and beet salad mixture. Season to taste with salt and pepper. Should be sweet and tart.

3. Top the salad with fried quinoa, goat cheese, extra roasted walnuts, arugula, drizzled olive oil, and balsamic reduction.