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Quinoa Salad with Oranges, Beets and Pomegranate

28 November

Makes 8 servings

Adapted from, Eating Well

Roasted beets and sweet dates, tangy oranges, and juicy pomegranate seeds make this quinoa salad perfect for the holidays. Quinoa is a nutrient-rich grain that was a staple for the ancient Incan diet. Its available at most large supermarkets. Red quinoa gives the dish a stunning color.

3 medium beets
2 cups vegetable broth
1 1/2 cups water
2 cups red quinoa (white is okay, too)
1/2 teaspoon sea salt
3 medium oranges
1 tablespoon sherry vinegar or freshly squeezed lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
1/4 cup plus 2 tablespoons freshly chopped parsley, divided
1/2 cup chopped pitted dates
1 whole pomegranate, seeded

1. Position rack in center of oven; preheat to 350 degrees F.
2. Trim the root end of the beets and remove any greens (reserving for another use), pat dry. Wrap individually in parchment paper, then aluminum foil. Roast until tender, 1 to 1 1/4 hours, depending on size.
3. Meanwhile bring broth, water, quinoa add salt to a boil in a large saucepan. Reduce heat and cover, simmering until the liquid is absorbed, about 20 minutes. Transfer quinoa to a large serving bowl.
4. Zest and juice 1 orange. Place juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments after peeling. Set aside. Measure the juice from the first orange – if it isn’t quite 1/3 cup, squeeze the juice from the membranes until you get enough for 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the orange juice; gradually whisk in the olive oil in a thin stream until well combined. Stir in 1/4 cup parsley.
5. When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with the 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 remaining 2 tablespoons parsley.