*from Gluten Free Goddess
Since deciding to eat gluten free, I have become a big fan of quinoa. I have made it in a variety of ways and recipes and love it every time. I also love beets. Honestly. A recipe that had two of my food loves? Had to try it - and loved it!!
3 cups cooked quinoa
2 beets, trimmed & quartered
In a medium roasting pan, combine the cut beets with a drizzle of olive oil and sea salt. Place the pan in an oven pre-heated to 375 and roast until tender (about 45 min). Remove the beets from the pan and set aside to cool. When cool enough to handle, rub off the skin. If the skin doesn't easily rub off, cut it off with a knife. Cut the beets into bite-sized pieces.
While your beets are roasting, go ahead and make your salad dressing.
1/4 cup olive oil
1/4 cup fresh squeezed orange juice
2 tsp tamari soy sauce
1 tsp balsalmic vinegar or rice vinegar
1 T agave nectar or honey
Combine and whisk. Set aside.
Combine the warm cooked quinoa in a mixing bowl with:
1 cup drained and rinsed chickpeas
2 handfuls of baby spinach
sea salt and ground pepper, to taste
Pour in the salad dressing and toss lightly. Season with sea salt and pepper to taste.
Gently add in:
Cut up roasted beets
1 fresh orange, peeled, trimmed and cut into bite sized pieces.