Quinoa Salad with Beets, Oranges and Goat Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 – 3 baby beets, scrubbed and trimmed
1/4 Cup plus 1 tbsp fruity olive oil
1 Cup uncooked quinoa or 3 cups cooked
1/4 Cup fresh squeezed orange juice
2 Teaspoon rice vinegar
1 Teaspoon honey
1 Cup baby spinach, torn
1 orange, peeled and segmented, cut into bite-size pieces
1/4 Cup toasted raw pistachios, roughly chopped
1/4 Cup crumbled goat cheese
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Directions: |
Directions: 1. Preheat oven to 425°F.
2. Drizzle beets with 1 tablespoon olive oil, season with salt and pepper and wrap beets individually in aluminum foil. Transfer to a rimmed sheet pan and bake until beets are soft to the touch, about 30 minutes, 45 to 60 minutes for larger beets. Remove beets from foil and set aside to cool. When cool enough to handle, rub off the skin. Cut beets into bite sized pieces and set aside. Larger beets will take about 45 minutes to 1 hour to cook.
3. Meanwhile, bring a medium saucepan of water to a boil. Add quinoa, stir and boil gently until tender and the germ ring is visible, about 12 minutes. Drain in a fine mesh strainer, cover with clean dishtowel and let sit 5 minutes. Transfer to a large bowl and set aside.
4. Combine 1/4 cup olive oil, orange juice, vinegar and honey in a bowl and whisk until blended. Season to taste with salt and pepper and pour over quinoa. Add spinach, orange segments and pistachios, season to taste with salt and pepper and toss well. Add beets and goat cheese and toss gently. Over mixing will cause colour to transfer from beets to other ingredients. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 Mins. |
Personal
Notes: |
Personal
Notes: Nutrients per serving: 295 calories, 17 g fat, 7 g protien, 5 g fibre, 30 g carbohydrates, 71 mg sodium. Good source of iron, vitamin E and vitamin C. Excellent source of magnesium and folate.
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