Beet and Quinoa Salad

Name: Beet and Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 240g quinoa, rinsed; 240g beets, peeled and diced small (1/2 inch dice) or grated raw, see notes; 14 ounce can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas); 360ml water (or veggie stock); 45ml olive oil (divided); 5g salt; 3g pepper; 5g Minced Garlic; 3g cumin; 3g ground coriander; 3g Italian Seasoning; 30ml red wine vinegar; 45g orange zest; 90ml orange juice; 7g maple or honey; 60g red onion (thinly sliced); 20g basil leaves; 2 handfuls baby arugula; 60g slivered almonds; Feta for topping

5 steps

Prep:15minCook:25min

Updated at: Tue, 08 Oct 2024 02:46:49 GMT

Nutrition balance score

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Ingredients

4 servings

240gquinoa

rinsed

240gbeets

peeled and diced small, 1/2 inch dice, or grated raw

14 ouncecan chickpeas

360mlwater

45mlolive oil

30mlred wine vinegar

45gorange zest

90mlorange juice

7gmaple

or honey

60gred onion

thinly sliced

20gbasil leaves

2 handfulsbaby arugula

60galmonds

slivered

Feta

for topping

Instructions

Step 1

In a medium pot, add rinsed quinoa chickpeas, beets, water, olive oil, salt, pepper, garlic, cumin, coriander, dried thyme.

Step 2

Bring to a boil, cover, then lower heat to low and simmer gently until all the water is gone, about 17-20 minutes. Let this stand 5-10 minutes covered.

Step 3

Move to a bowl, toss gently with fork. Add olive oil, vinegar, orange zest and orange juice, maple syrup, and toss to coat well.

Step 4

Add the red onions, basil and arugula. If making ahead, you can leave the arugula out until serving. Toss.

Step 5

Serve in bowls with a handful of microgreens, sliced avocado, and the slivered almonds. This can be served at room temp, warm or cold.