Georgian Quinoa with Beets and Walnuts 1 cup (170g) quinoa, rinsed and drained 1 1/2 cups (354ml) water 1 medium beet, peeled and cut into 1/4- to 1/3-inch (6mm to 8mm) pieces (wear gloves!) 3 tablespoons extra virgin olive oil 1 stalk celery, chopped into 1/4-inch (6mm) pieces 4 green onions, sliced thinly on an angle 2/3 cup (16g) roughly chopped Italian parsley 1 tablespoon lemon juice, from half of 1 lemon 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon black pepper 11/2 cups (150g) walnut halves, chopped roughly
ONETABLE Recipe created by our host, Paula Shoyer
@kosherbaker