3largebeets, skins removed and cubed into bite-sized pieces(steamed, cooked or baked)
1cupquinoa, pre-soaked for at least 2 hours, rinsed and drained
3⁄4teaspoonsea salt, divided
3cupslettuce, torn into pieces(Romaine, butter or Spinach)
1⁄2largeEnglish cucumber, peeled and quartered
3mediummandarin oranges, peeled and segmented
1⁄4teaspooncayenne pepper (to taste)
1⁄4teaspoonblack pepper (or to taste)
6ouncesgoat cheese, crumbled and divided
1⁄2tablespoonhoney (substitute agave nectar)
1⁄8teaspooncayenne pepper (to taste)
1⁄2teaspoonsea salt (to taste)
1teaspoonblack pepper (to taste)
2tablespoonsshallots, finely chopped
Serving Size: 1 (363) g
Servings Per Recipe:4
Calories from Fat 348 g60 %
Total Fat 38.7 g59 %
Saturated Fat 11.3 g56 %
Cholesterol 33.6 mg 11 %
Sodium 1010.4 mg 42 %
Total Carbohydrate41.6 g 13 %
Dietary Fiber 5.7 g22 %
Sugars 8.8 g35 %
Protein 19.1 g 38 %
After beets are cooked, plunge them in an ice water bath until cool; remove skins and cube into bite-sized pieces.
In a medium saucepan, add drained quinoa, water and ¼ teaspoons salt; stir well. Bring the mixture to a boil, cover and reduce heat to low; cook for 15 minutes. Remove from heat and let it sit for 5 to 8 minutes.
Meanwhile, in a measuring cup or bowl, add grapeseed oil, orange juice, balsamic vinegar, honey, orange zest, Dijon mustard, cayenne, ½ teaspoons salt, black pepper and shallots; whisk until well blended. Transfer to the fridge until needed.
Back to the quinoa, using a fork, fluff up and let it cool further, uncovered.
Meanwhile assemble the salad; in a large bowl, add lettuce, cucumber, orange segments, walnuts, celery, and quinoa. Toss gently and season with cayenne pepper, salt and freshly ground black pepper, toss again. Add beets and 5 ½ ounces goat cheese. Drizzle with vinaigrette and toss again; add more vinaigrette as desired.
When serving, sprinkle on the remaining crumbled goat cheese.