Balsamic Beets with Fennel and Quinoa recipe | PCC Community Markets

Ingredients

• 1/2 cup pumpkin seeds
• 1/2 cup red or black quinoa
• 1 cup water
• 3 tablespoons balsamic vinegar
• 1 tablespoon tamari
• 4 tablespoons exta virgin olive oil
• 1/2 teaspoon salt
• 2 to 3 cooked beets, diced
• 1 fennel bulb, core removed and thinly sliced
• 1/4 to 1/3 red onion, chopped
• 2 handfuls arugula
• 1/2 cup fresh basil or mint, chopped