Quinoa Salad, Goosberries, Golden Beets & Aged Sherry Vinagrette & Marqués de Cáceres Rosé
Pairing Notes:
This Mediterranean-style quinoa salad is a perfect match for a luscious Tempranillo-based rosé with fruitiness from the gooseberry, brightness from the sherry vinegar, and nuttiness from the quinoa.
Recipe:
– Cook 1 golden beet in salted water for 35 minutes. Dice into ½ inch cubes.
– Cook quinoa, following instructions on the package.
– For the dressing, whisk together vineyard, oil, herbs, salt & pepper.
– Mix 3 cups cooked quinoa, diced golden beets, and 10 sliced gooseberries in a large bowl. Add the dressing.