Pink quinoa with roasted beet and shallot

Name: pink quinoa with roasted beet and shallot
Cook time: 20 min
Total time: 65 min
Yield: 8
Ingredients: 200 g Quinoa; 500 g boiled beets; 200 g shallots; 3 el traditional olive oil; tl salt; 2 el Red wine vinegar; 4 el mayonnaise with lemon; 1 medium oranges cleaned up; 7,5 g fresh coriander; 150 g Greek yoghurt; 40 g arugula

Side dish of quinoa, boiled beets, shallot, mayonnaise, orange, coriander, Greek yogurt and arugula.

Ingredients

Kitchen Stuff

1 oven dish

Directions

Preheat the oven to 180 ° C. Cook the quinoa according to the instructions on the package. Allow to cool slightly.
Peel the beets. Cut ⅔ into segments and the rest into cubes of ½ cm (brunoise). Put the parts in the baking dish and the cubes in a bowl.
Peel the shallots, cut them into wedges and put them in the baking dish in the baking dish.
Drizzle with oil and sprinkle with salt. Roast for approx. 45 minutes in the oven.
Mix the red wine vinegar and mayonnaise with the beetroot cubes. Put the lukewarm quinoa through.
Grate the orange zest of the orange and finely chop the coriander. Spoon the Greek yogurt into a bowl.
Mix the coriander and half of the orange zest through the yogurt.
Divide the arugula over a flat dish. Spoon the quinoa on it and spread the roasted vegetables over it.
Garnish with the rest of the orange zest. Serve the coriander yogurt.