Quinoa Salad Recipe With Roasted Beets, Chick Peas, Baby Spinac

Name: Quinoa Salad Recipe With Roasted Beets, Chick Peas, Baby Spinac
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 x handfulls of baby spinach leaves; 2 x beets, trimmed and quartered; 4 servings Cut up roasted beets; 237 milliliters drained rinsed chick peas; 2 teaspoons Organic Gluten-Free Tamari Soy Sauce or Coconut Aminos; 710 milliliters cooked quinoa; 1 Tbsp organic raw agave nectar or local honey; 59 milliliters fruity olive oil; 4 servings olive oil; 1 x fresh orange, peeled, trimmed, cut into bite sized pieces; 59 milliliters fresh squeezed orange juice; 1 teaspoon balsamic vinegar or rice vinegar; 4 servings Sea salt and ground pepper, to taste

Need a gluten free, dairy free, and vegetarian side dish? Quinoa Salad Recipe With Roasted Beets, Chick Peas, Baby Spinac could be a tremendous recipe to try. One portion of this dish contains about 12g of protein, 31g of fat, and a total of 565 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have olive oil, squeezed orange juice, orange, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Olive Oil