Quinoa Golden Beet And Orange Salad Recipes

Steps:

• Preheat the oven to 400°F. Wrap the beets in a loose aluminum-foil package, sealing the package tightly. Bake until the beets are tender when pierced with the tip of a paring knife, 45 minutes to 1 hour. When cool enough to handle, peel the beets and cut into 3/4-inch dice.
• Bring a large pot of salted water to a boil over high heat. Add the quinoa and cook until tender, about 12 minutes. Drain and spread on a sheet pan to cool.
• Cut a slice off both ends of each orange so they will stand upright. Stand each orange on a work surface and, using a sharp knife, remove all the peel and membrane by slicing from top to bottom all the way around the orange, following the contour of the fruit. Cut the oranges into 3/4-inch cubes.
• Put the cooled quinoa in a large bowl. Add the beets, oranges, scallions, and walnuts.
• For the dressing: In a small bowl, whisk together the vinegar, mustard, and honey. Gradually whisk in the oils. Season with salt and pepper. Add to the salad and toss to coat. Taste, adjust the seasoning, and serve.

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool., In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
• Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
• Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.