Quinoa With Roasted Beets And Thyme Vinaigrette Recipe

Ingredients For Quinoa With Roasted Beets And Thyme Vinaigrette Recipe

• 1.5 pound Baby beets
• 4 Cloves garlic, peeled
• 4 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 cup Water
• 1.5 cup Quinoa, rinsed and drained
• 3 tablespoon White balsamic vinegar or white wine vinegar
• 1 tablespoon Snipped fresh thyme
• 1 teaspoon Dijon style mustard
• 0.75 cup Crumbled ricotta salata or feta cheese
• 0.33000000000000007 cup Chopped walnuts, toasted
• 1 Shallot, thinly sliced