Reds Recipe
Make Reds Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Grains
Herbs & Spices
Dressing
Method
Preparation of Ingredients
- 1
Prepare the Beets
Wash the beets thoroughly and trim any extra stems. Wrap them in aluminum foil and roast them in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender. Allow to cool, then peel and cut into cubes.
- 2
Chop the Red Bell Pepper
Remove the stem and seeds from the red bell pepper. Dice it into small pieces and set aside.
- 3
Halve the Cherry Tomatoes
Rinse the cherry tomatoes under cold water and slice them in half. Set aside.
- 4
Cook the Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let it cool.
- 5
Chop the Fresh Basil
Rinse the fresh basil leaves and pat them dry. Stack the leaves, roll them up, and slice into thin ribbons (chiffonade).
Assembly
- 6
Combine the Ingredients
In a large mixing bowl, combine the roasted beets, diced red bell pepper, halved cherry tomatoes, and cooked quinoa. Gently toss to combine.
- 7
Season the Salad
Add the chopped fresh basil, salt, and black pepper to the bowl. Toss again to distribute the seasonings evenly.
- 8
Prepare the Dressing
In a small bowl, whisk together the olive oil and balsamic vinegar until emulsified.
- 9
Dress the Salad
Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- 10
Serve
Transfer the salad to a serving platter or individual bowls. Enjoy your vibrant 'Reds' salad!