As made by Deepti, using a recipe by Ivy Manning from OregonLive/Mix, May 2011

Makes 6 servings

Says Ivy: "Quinoa is an ancient Andean grain that is packed with protein and has a mild, earthy flavor. Quinoa does best when paired with assertive flavors such as the delicious pickled beets from Unbound Pickling and creamy, salty Fraga Farms goat cheese feta (see below)."

Says Deepti: "I used pickled beets this time around but made it once before with roasted beets and that was almost as good."

• 1 cup quinoa
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small clove garlic
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 green onions, chopped
• 1/4 cup chopped fresh mint leaves
• 1 cup (5 ounces) drained Unbound Pickling Beatnik Pickled Beets, chopped
• 2 ounces Fraga Farms Goat Feta Cheese, crumbled

Place the quinoa in a fine-mesh sieve and rinse thoroughly with cool water, drain and place in a medium saucepan. Add 2 cups water, the salt and the pepper to the pan, bring to a boil, cover, and reduce heat to maintain a gentle simmer. Cook until the quinoa has absorbed all the liquid and is tender, 15 minutes. Transfer quinoa to a large bowl and refrigerate until cool to the touch.

Finely chop the garlic clove and then smash the garlic into a paste with the side of a chef's knife. Place garlic in a small bowl and whisk in the lemon juice, vinegar and olive oil.

Toss the quinoa with the vinaigrette, green onions and mint. Gently fold the beets into the salad and transfer it to an airtight container. Sprinkle the cheese over the top, lock on the lid, and keep chilled until ready to eat. The salad will keep for up to 2 days in the refrigerator.
-- Ivy Manning