Blood Orange Beet Quinoa Salad
Ingredients
- 1 cup quinoa preferably soaked over night (see above in TIPS)
- 2 blood oranges chopped and peeled
- 6 cups arugula
- 5 small/medium beets
- 1/2 cup nuts and seeds I used hemp and pumpkin for this recipe
Dressing:
- 3 lemons juiced
- 4 tbsp balsamic vinegar
Instructions
- Cook the quinoa by adding 1 1/4 cup of water (1 cup to soaked quinoa) to a pot with the quinoa bringing to a simmer for 15 minutes
- Bring a secondary large pot of water to boil adding chopped beets and boil for 15 minutes or until beets are tender (test by puncturing with a fork)
- Peel and chop the oranges and divide the arugula, oranges, nuts and seeds between servings
- Once quinoa and beets are cooked and cooled, divide between servings
- Dress with lemon juice and balsamic when ready to enjoy