Quinoa Salad with Oranges, Beets & Pomegranate

Quinoa Salad with Oranges, Beets & Pomegranate is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. For $1.53 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 8g of protein, 8g of fat, and a total of 316 calories. If you have beets, lemon juice, olive oil, and a few other ingredients on hand, you can make it. 8088 people have made this recipe and would make it again. It is brought to you by Eating Well. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns an outstanding spoonacular score of 97%. Users who liked this recipe also liked Beets Oranges and Mint Salad, Green Salad with Beets, Oranges & Avocado, and Farro Salad with Blood Oranges, Kumquats, Beets and Avocado.

Servings: 8

Preparation duration: 70 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position rack in center of oven; preheat to 350F.Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orangeif it isnt quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with dates and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, pomegranate seeds and the remaining 2 tablespoons parsley.

 

Step by step:

1. Position rack in center of oven; preheat to 350F.Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes.

2. Transfer the quinoa to a large serving bowl.Zest and juice 1 orange.

3. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orangeif it isnt quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup.

4. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.When cool enough to handle, peel and dice the roasted beets.

5. Add to the quinoa along with dates and gently combine.

6. Pour the dressing over the salad and gently toss to coat.

7. Serve garnished with the reserved orange segments, pomegranate seeds and the remaining 2 tablespoons parsley.

Nutrition Information:

covered percent of daily need