Beet and Quinoa Salad

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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.