I have my wonderful roommate to thank for this gem of an endorsement: “This salad is perfect for Valentine’s Day! It’s pink, but it’s light and healthy so you’re able to have a great time in bed after.” (Thanks, Shamora!)I’ve always liked quinoa salads; they are so versatile and easy to throw together. My enthusiasm for cooking the grain here in Huelva has given me a bit of a reputation amongst my friends — I’ve been called the quinoa queen (a crown I’ll accept!), and they’ve joked that my first born will be named Quinoa (definitely not.). But despite their teasing, my pals have jumped on the quinoa bandwagon too, and some kind of quinoa dish is almost a guarantee at any of our dinner parties. So, if you were worried about a too heavy meal when you celebrate this day of love, or just something a little healthier to add to a celebratory spread, Shamora and I give you this quinoa dish. Bright pink with a crunch from the beets, creamy goat cheese, a touch of nuttiness, and a kick from the Dijon vinaigrette, I hope you fall in love with this salad, too!

Quinoa Beet Salad (Serves 4-5 as a side salad)
You can add or remove the veggies I’ve suggested — the only ingredients that I find “essential” for this are the quinoa, beets, some kind of seed/nut and a light vinaigrette.

-one cup quinoa (will make two cups when cooked)
-6 small beets, cooked and peeled
-3 carrots, chopped into small rounds
-5 green onions, thinly sliced
-1 cup spinach, steamed and chopped
-200g chopped/crumbled goat cheese
-1/2 cup sunflower seeds (or pumpkin seeds, chopped almonds, walnuts, etc)

Cook your quinoa and mix all ingredients together.

For the Dijon vinaigrette, stir together:
2 tsp Dijon mustard
2 tbsp red or white wine vinegar
1/4 cup olive oil
1 clove of garlic, crushed or minced
Salt and pepper to taste