Doesn't this salad look amazing? It contains quinoa, fresh spinach, oranges, chick peas and roasted beets making it a nutritional powerhouse of antioxidants and vitamins. In addition, quinoa is high in protein making this salad a meal in a bowl. I also love the light orange citrus dressing, which I found very refreshing.
There is nothing like a good salad during the summer, especially during this heat wave when you may not feel like cooking . A salad like this could be a perfect lunch or light dinner or a side to complement a bigger meal.
This recipe was shared with me from my future daughter in law's mother, Jeanette. We were invited to a BBQ last Saturday at their beautiful home and knowing that I am a vegetarian, she surprised me by making this delicious salad. After one bite, I knew I would want to share it on my blog.
The homemade fresh roasted beets in the salad are exceptionally amazing. However, if you are in a hurry and want to able to throw this vegan salad together more quickly, you could use cooked beets from a jar or I've seen them in the refrigerator section too.
In addition, this vegan salad lends itself to variations. You could add slivered almonds, pine nuts, avocado, etc. Jeanette found the recipe on a blog called the Gluten Free Goddass.
3 cups quinoa , cooked
2 raw beets, trimmed and quartered ( don't peel) then roasted in the oven for 45 minutes till middle is soft, then when cool rub off skin.
Olive oil Sea salt to roast the beets
2 big handfuls of baby spinach leaves
1 cup drained rinsed chick peas
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces
Preheat the oven to 375ºF to roast the beets
Cook quinoa according to the directions on the package and set aside
Roast the beets ( about 45 minutes) - when done set aside to cool. When cool, rub off the skin . Cut beets into bite size pieces.
Make the dressing
1/4 cup olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
Combine all ingredients and whisk until smooth ; pour over salad and toss
To assemble the salad, mix the warm quinoa, chick peas and spinach leaves in a large bowl. Pour the dressing over the salad and toss. Add the beets and orange pieces without tossing to keep the beets to from excessive bleeding ( everything will turn red if you overdo it)
Try some of these summer recipes that I posted last July::
Basil Spinach Pesto
Cucumber Dill Dressing
Middle Eastern Lemonade
May be shared on some of the following blog carnivals: Blog Carnivals
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