Visit to Ikea and Quinoa Beet Salad

Why are all Ikea stores so far away?  It’s like a visit to Ikea is a day-long trek.  But it’s so worth it!

And even though the weather has perhaps cooled off a bit where you are, are you still craving a main dish salad?  I made a quinoa beet salad you might like and I’ll share here.

Ikea

We made a weekend trip to Ikea and it was the first time my son Ryan had been. What?  How is that possible?  I told him to buckle up and enjoy the best day of his life.  Yep, it’s that good.

He had always heard about their Swedish meatballs, so we had to make a café stop and he got his linner there.

And then, dang, it cut into our time so we couldn’t go through the whole store.  Well, I’m just going to have to go back.  And maybe not wait three years this time.

Do you remember the frother I got and am so in love with?  Well.  Ikea has one for $1.99.  I know.  Can you believe it?

I had to pick one up.  I just could not resist. 

And then.  About an hour later DF Chris in Reno texted me looking for a frother.  Ho ho ho and happy early Christmas.  Into the mail it goes.  So happy to share.

Velvet Furniture

I know this pic doesn’t do the color justice, but their new green and blue velvet upholstered furniture is just gorgeous.  Maybe not the most comfy in the world, but totally classy looking.

What I’m Eating

Main dish salads are still on the rotation around here.  Squeezed in by the now and again soup, chili or stew.

For the Quinoa Beet Salad I made, I tossed all the toppings separately and added to a bed of arugula.  There were enough toppings for two main dish salads, so I had them for another day.  Don’t add the feta until last so it doesn’t get soggy.

I made the red wine vinaigrette in the blender so it was a bit thicker and stuck well to the arugula.

I used canned beets because I had them on hand.  Super quick and I don’t think it detracted from using freshly roasted on the salad at all.

The oranges and honey in the dressing add a slightly sweet taste to the salad which most people like.  I think I would leave them out next time.  Just me.  Loving tart.  Loving downright sour.

Quinoa Beet Salad

• 1 can plain or pickled beets, chopped, drained if canned
• 1 can chickpeas, drained and rinsed
• 1/3 cup cooked quinoa made to package instructions
• 1 orange, peeled and chopped
• ¼ cup crumbled feta cheese
• 4 cups arugula, divided

Dressing

• ¼ cup red wine vinegar
• ½ medium shallot, chopped
• ½ teaspoon honey
• ½ teaspoon Dijon mustard
• ¾ teaspoon fresh thyme leaves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup olive or avocado oil

Blend dressing ingredients in the blender and set aside.

Assemble salad ingredients except arugula and feta.  Toss well and use ½ or desired amount to top on ½ arugula for two salads or for leftovers. 

Toss assembled salad with dressing and top with feta.

What I’m Reading

I recently told you about my DF Jamison’s book The Quietude of Calvary.  He so kindly sent me the hard copy with a sweet note inside.  A fun, yet cerebral read.  The Amazon link is above for both the Kindle and hard copies.

On audio, I listened to Return to Oakpine by Ron Carlson, a new author to me.  I was slow to warm up to this book.  The first maybe third was boring in my opinion.

And then for some reason, the characters came to life and their separate and intertwined stories because poignant and interesting. Oakpine, a small Wyoming town, was a nice backdrop and came to life.

The ending was expected, no twists or surprises, but nice and warm.

I would recommend.

Wrap Up

Another great weekend in the books.  Looking forward to a great week ahead. 

I am sending blessings your way, but please let me know if you need any special prayers this week because I’m on it!