Quinoa Salad with Roasted Beets and Almonds
One of my faves! The combination of quinoa, beets and almonds tossed together with fresh basil, garlic and a tangy orange dressing is amazing!
Ingredients
- 2 cups Filtered water May substitute with vegetarian broth
- 1 cup Quinoa Comes in white, red or black
- 3 cloves Garlic whole 1 minced and 2 roasted
- 2 pinches Sea Salt
- 4 medium Beets, Roasted cooled, peeled and diced
- 4 Green onion minced
- 12 Raw almonds Best to pre-soak and dry ahead
- 2 tbsp Olive oil Extra Virgin and Cold-Pressed
- 1/2 cup Orange Juice, freshly squeezed Freshly squeezed
- 1/4 tsp Herbamare or to taste
- 1 tbsp Fresh Basil minced
- 1/4 tsp Black pepper Freshly ground
- 2 tbsp Soft Cheese Goat, sheep or nut, optional
Instructions
- Heat a pot over medium heat. Once heated, sauté minced garlic with a pinch of sea salt for about 30 seconds. Careful not to burn.
- Add the remaining water or broth and bring to a boil.
- Place quinoa in a fine-meshed strainer. Rinse well under running water to remove the bitter coating (saponin). Rinse until water runs clear; drain well.
- Add quinoa to the boiling liquid.
- Reduce heat and simmer covered for 15 minutes. Don't overcook!
- Remove from heat and let stand for covered for 5-10 minutes. Fluff with a fork. If any liquid remains, drain in a strainer.
- Add hot quinoa and chopped beets into a large salad bowl. Mix well.
- Add minced green onions, almonds, basil, olive oil and orange juice. Squeeze roasted garlic and combine all together.
- Season with herbamare, sea salt and pepper to taste. Top with a homemade nut cheese or a soft goat/sheep cheese if desired. Serve at room temperature.
Nutrition
Calories: 295kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 550mgPotassium: 581mgFiber: 4gSugar: 3gVitamin A: 4350IUVitamin C: 46.2mgCalcium: 90mgIron: 4mg
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