Karina Allrich

By vdub

This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese. I've also served this quinoa salad with a sprinkle of toasted slivered almonds.

Ingredients

• 3 cups cooked quinoa
• 2 beets, trimmed and quartered
• Olive oil
• Sea salt
• 1/4 cup fruity olive oil
• 1/4 cup fresh squeezed orange juice
• 2 teaspoons organic gluten-free tamari sauce
• 1 teaspoon balsamic vinegar or rice vinegar
• 1 tablespoon organic raw agave nectar or local honey
• 1 cup drained rinsed chick peas
• 2 big handfuls of baby spinach leaves
• Sea salt and ground pepper, to taste
• 1 fresh orange, peeled, trimmed, cut into bite sized pieces

Preparation

Step 1

Here's how to cook quinoa in a rice cooker. While the quinoa is cooking, roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of the oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized pieces.