Quinoa Beet Salad

READY IN: 45mins

INGREDIENTS

  • SALAD
  • 3largebeets, skins removed and cubed into bite-sized pieces(steamed, cooked or baked)
  • 1cupquinoa, pre-soaked for at least 2 hours, rinsed and drained
  • 2cupswater
  • 34 teaspoonsea salt, divided
  • 3cupslettuce, torn into pieces(Romaine, butter or Spinach)
  • 12 largeEnglish cucumber, peeled and quartered
  • 3mediummandarin oranges, peeled and segmented
  • 12 cupwalnuts, chopped
  • 14 cupcelery, chopped
  • 14 teaspooncayenne pepper (to taste)
  • 14 teaspoonblack pepper (or to taste)
  • 6ouncesgoat cheese, crumbled and divided
  • VINAIGRETTE
  • 14 cupgrapeseed oil
  • 2tablespoonsorange juice
  • 1tablespoonbalsamic vinegar
  • 12 tablespoonhoney (substitute agave nectar)
  • 1teaspoonorange zest
  • 1teaspoonDijon mustard
  • 18 teaspooncayenne pepper (to taste)
  • 12 teaspoonsea salt (to taste)
  • 1teaspoonblack pepper (to taste)
  • 2tablespoonsshallots, finely chopped
  • NUTRITION INFO

    Serving Size: 1 (363) g

    Servings Per Recipe:4

    Calories: 576.9

    Calories from Fat 348 g 60 %

    Total Fat 38.7 g 59 %

    Saturated Fat 11.3 g 56 %

    Cholesterol 33.6 mg 11 %

    Sodium 1010.4 mg 42 %

    Total Carbohydrate41.6 g 13 %

    Dietary Fiber 5.7 g 22 %

    Sugars 8.8 g 35 %

    Protein 19.1 g 38 %

    DIRECTIONS

  • 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.
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