By Meet Karina
Quinoa Salad with Roasted Beets, Chick Peas and Orange
February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Downton Abbey 2. And soup. And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties.
Because throwing a party is a tad more complicated than it used to be.
There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house.
Why not go fresh and breezy instead?
Be good to your body.
Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange
This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese. I've also served this quinoa salad with a sprinkle of toasted slivered almonds.
Ingredients:
3 cups cooked quinoa
2 beets, trimmed and quartered
Olive oil
Sea salt
1/4 cup fruity 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
1 cup drained rinsed chick peas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces
Instructions:
Preheat the oven to 375ºF.
Here's how to cook quinoa in a rice cooker. While the quinoa is cooking, roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of the oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized pieces.
To make the dressing, combine the olive oil, orange juice, GF tamari, vinegar, and agave in a glass measuring cup and whisk. Set aside.
Combine the warm, cooked quinoa in a mixing bowl with the chick peas and baby spinach leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.
Gently add in the cut up roasted beets and fresh orange pieces. Do not over mix or your entire salad will turn beet red. I think it's more attractive to keep the staining to a minimum.
Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.
Serves 4.