The Cookery's Red Quinoa and Roasted Beet Salad

The Cookery in Fish Creek has been expanding the use of grains in their menu for several years. Co-owner and chef Carol Skare started experimenting with different grains after visiting her daughter, Karin, in Thailand in 2006. A popular menu item is the restaurant’s red quinoa and roasted beet salad. The blend of red quinoa, locally-sourced vegetables and feta cheese offers diners a gluten-free and vegetarian salad that can be embellished if desired with a protein like grilled chicken or salmon.
December 15, 2015


Triple rinse the uncooked red quinoa. Place the quinoa in a saucepot filled with 2 cups of water. Bring to a simmer. Simmer until the quinoa gets slightly translucent around the sides, about 12 minutes. Strain the water from the quinoa using a mesh strainer. Place cooked quinoa in a mixing bowl and let cool to room temperature.

Place the mint, white wine vinegar and smoked paprika in a small bowl. Whisk to combine. Using the whisk, slowly drizzle in the olive oil to combine. Toss quinoa with ½ of the vinaigrette.

Add the squash, roasted beets, green onions and cherry tomatoes to the quinoa. Divide the mixed greens on four plates Drizzle the remaining vinaigrette over the greens. Top the greens with the quinoa mixture. Garnish each salad with some of the crumbled feta cheese.


For the Salad
  • Mixed greens
  • 1 cup uncooked red quinoa
  • 2 cups water
  • ½ cup sliced patty pan or zucchini squash
  • ½ cup roasted peeled beets, cut into wedges
  • ¼ cup finely chopped green onion
  • 1 cup halved cherry tomatoes
  • ¼ cup crumbled feta cheese
For salad dressing
  • ¼ cup finely chopped fresh mint
  • ¼ cup tarragon flavored white wine vinegar
  • 2 ½ teaspoons smoked paprika
  • ½ cup extra virgin olive oil
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