beet and orange quinoa salad

This is so pretty, and if you’ve got oranges hanging around from holiday gift baskets, this is a great way to use them!

Winter Beet and Orange Quinoa Salad

1 cup quinoa, uncooked

2 roasted beets, or if you’re lazy like me, one 8.8 oz package pre-cooked Love Beets, cut into bite sized pieces

1/4 cup olive oil
1/4 cup orange juice
2 teaspoons soy sauce sauce
1 teaspoon rice vinegar
1 tablespoon raw agave nectar or honey
1 cup drained rinsed chick peas
4 oz baby spinach
Salt and pepper, to taste
2 fresh oranges, peeled, trimmed, cut into bite sized pieces

Rinse quinoa in a strainer under running water, then combine with 2 cups water in a saucepan. Bring to a boil, turn down to simmer and cover. Set timer for 20 minutes. After 20 minutes, remove from heat, fluff with fork and let cool.

Make dressing: Combine olive oil, orange juice, soy sauce, vinegar, and agave in a measuring cup and whisk to blend.

Combine cooked quinoa in a mixing bowl with chick peas and baby spinach. Add salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Add the cut up beets and orange pieces. Toss gently and serve. (Serves 4 as a main dish, or more as a side dish.)

No picture; we ate it!