1 cucumber, peeled, seeded and finely diced
1. Roast the beet: Heat the oven to 375 degrees. Place the beet on a sheet of foil and drizzle over 1 teaspoon oil, then season with a pinch each of salt and pepper. Cover the beet in foil, and roast in the oven until a knife pierces the beet easily, about 1 hour, depending on the thickness and age of the beet. Peel the beet while it's hot, then set aside until cool enough to handle. Finely dice the beet and set aside one-half cup cooked beet for the salad (the rest, if any is left over, can be saved and used as desired).
2. Bring a large pot of water to a boil. While the water is heating, rinse the quinoa thoroughly. Place the quinoa in the boiling water and cook until it's no longer opaque (the little tendrils will unravel as the quinoa softens). Drain and spread out on a rimmed baking sheet to cool. You should have a generous 4 cups quinoa.
3. In a large bowl, toss the quinoa with the remaining one-fourth cup olive oil and lemon juice, then fold in the dill, radishes and cucumber. Season with 1 teaspoon salt and 1 teaspoon pepper, or to taste. This makes about 8 cups of quinoa salad.
Tender greens with sherry vinaigrette
4 tablespoons sherry vinegar
1/4 cup plus 1 tablespoon extra virgin olive oil
1 1/4 teaspoons honey
Salt and pepper
Generous 8 cups mixed tender greens, such as red and green romaine, and freckled romaine
1. In a small bowl, whisk together the sherry vinegar with the olive oil and honey, and season to taste with salt and pepper.
2. Place the tender greens in a large bowl and drizzle over enough of the vinaigrette to lightly coat (you may not use all of the vinaigrette). Taste and season with additional salt and pepper if desired.
Each of 12 servings: 1,167 calories; 31 grams protein; 151 grams carbohydrates; 24 grams fiber; 51 grams fat; 7 grams saturated fat; 0 cholesterol; 14 grams sugar; 1,103 mg sodium.