Categories: salad

Ingredients

• 3 small (or 2 medium) beets, trimmed
• Drizzle olive oil
• Salt and pepper
• 2.5 cups vegetable broth
• 1.5 cups quinoa
• 1 large orange, zested and juiced
• 1 clove garlic, minced
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 3 large handfuls fresh baby spinach, roughly chopped
• 1/4 red onion, minced
• 1/4 cup toasted pecans

Directions

1. Roast beets. Preheat oven to 350-370oF. Drizzle with olive oil. Wrap in foil (closed top). Roast for 30-45 minutes, until tender. Let cool. Remove skins under sink.

2. Cook quinoa in broth. Covered pot. After 8-10 minutes remove from heat and keep covered for 15 minutes.

3. Make dressing. Combine orange juice, zest (if organic), olive oil, balsamic vinegar, garlic, and pepper. Whisk.

4. Put quinoa in bowl. Let cool a bit. Add spinach and most of the dressing. Mix.

5. Add red onions, beets, and stir (but not too much).

6. Top with toasted pecans.

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