vibrant valentine's day: pink quinoa salad w/ beets, blood orange + chimichurri — dolly and oatmeal

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Step 1

place chopped parsley, garlic, salt, chili flakes, vinegar, and olive oil into a food processor or upright blender and blend, scraping down the sides until thoroughly combined. taste and adjust seasoning if needed. transfer to a lidded jar and refrigerate until ready to use

Step 2

preheat oven to 400°

Step 3

place beets inside a foil packet; prick beets all over with a fork, drizzle with olive oil to coat. secure foil in a packet and place on a rimmed baking sheet; bake for 1 hour, or until fork tender. remove from oven and let cool until ready to handle. once cool, slip beet skins off, rinse beets and pat to dry. cut beets in eighths and then slice into small chunks. set aside

Step 4

place rinsed quinoa along with a big pinch of course salt into a saucepan; cook according to directions on package. once cooked, remove from heat and set aside.

Step 5

in a large bowl, combine the beets and quinoa, add orange segments, chimichurri sauce, and orange juice (or a few squeezes of lemon juice); toss to combine. taste and adjust