Roasted Beet, Quinoa and Walnut Salad

3-4 medium beets, washed and trimmed (do not peel)

1 cup dry quinoa                                        2 cups water

1/2 cup walnuts, lightly toasted              3 cloves garlic, mince or grated

juice and grated rind of one large lemon

2 Tbsp balsamic vinegar                        1 Tbsp hemp or flax seed oil

2Tbsp extra-virgin olive oil                       2 tsp dijon mustard

2 Tbsp honey                                             1/2 tsp ground cinnamon

1/2 tsp ground coriander                          1/2 tsp ground cumin

1/4 cup each cilantro and parsley           small amount salt and pepper, to taste

Preheat oven to 425 degrees F.  Wrap beets in foil and bake until extremely tender, about 45 minutes to 1 hour. Let cool and slip off the skins (wear gloves or hold the beets in a damp paper towel to avoid staining hands.) Dice into 1-inch cubes and set aside.

Rinse quinoa well. Add to a pot with 2 cups of water and bring to a boil, then reduce heat to low and cover. Allow to simmer untouched, for 25 minutes, until water has been absorbed. If necessary, continue simmering until water is absorbed, then uncover and allow to cool. (If you are in a hurry, you can turn the hot quinoa into a glass bowl at this point and place in the fridge about 30 minutes.)

In a pan, heat oil and add garlic, lemon rind and spices. Cook and stir for 2 minutes, then add balsamic vinegar and lemon juice.  Remove from heat. After cooling for a few minutes, stir in dijon and honey.

Add beets to cooled quinoa. Break walnuts into pieces and add to bowl. Pour dressing over and toss wel until quinoa becomes pink. Add cilantro and parsley and combine well. Season to taste with a bit of salt and pepper. This salad is even better the second day, after flavors meld. Makes 4 servings.