Georgian Quinoa with Beets and Walnuts
In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a bureka place, and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They also serve a sabich bowl of warm hummus, fried eggplant, chickpeas, and tahini that rocked my world.
Servings Prep Time
6-8people 5minutes
Cook Time Passive Time
12minutes 10minutes
Servings Prep Time
6-8people 5minutes
Cook Time Passive Time
12minutes 10minutes
Ingredients
  • 1cup quinoarinsed and drained, 170g
  • 1 1/2cups Water354ml
  • 1pieces medium beetpeeled and cut into 1/4- to 1/3-inch (6mm to 8mm)(wear gloves!)
  • 3tbsp extra-virgin olive oil
  • 1piece stalk celerychopped into 1/4-inch (6mm)
  • 4 green onionssliced thinly on an angle
  • 2/3cup roughly chopped Italian parsley16g
  • 1tbsp lemon juicefrom half of 1 lemon
  • 1/2tsp cumin
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1 1/2cups walnut halveschopped roughly, 150g
Instructions
  1. Place the quinoa, water, and beets into the inner pot and stir. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 0 minutes. When the cooking time is complete, let sit for 10 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure.
  2. Press Cancel and remove the lid. Stir and then place the quinoa and beets into a large bowl and let cool for at least 10 minutes. Add the oil, celery, green onions, parsley, lemon juice, cumin, salt, pepper, and walnuts. Mix well. Serve at room temperature.