
Beetroot Quinoa Salad with an Orange Ginger Dressing
45 min
Salad
10 ingredients or less
Servings
Total
45 minPrep
15 minCook
30 minContains
Free from
Ingredients
Salad
-
2medium raw beets, peeled, quartered
-
1 cup (240 mL)water
-
½vegetable bouillon cube
-
1½ cups (246 g)cooked chickpeas
-
3 cups (60 g)arugula
-
1orange, peeled, sliced into thin rounds
Dressing
-
1orange, zested, juiced
-
1clove garlic, crushed
-
1 tsp (2 g)freshly grated ginger
-
1 pinchground black pepper, or more to taste
Optional toppings
-
slivered toasted almonds
Make your own
Directions
- Preheat the oven to 390°F (200°C). Wrap the quartered beetroots in foil and bake on the middle rack of the oven until soft, about 30 minutes. Allow cooling before cutting into bite-sized pieces. Alternatively, steam the beetroots on the stove until soft. Skip this step, if using canned or pre-cooked beets.
- In a saucepan on high heat, add the quinoa, water, and bouillon. Bring to a boil, reduce to a simmer, and cook uncovered until the quinoa has absorbed all the water, about 15 minutes. When cooked, fluff with a fork, remove the heat, cover with a lid, and let rest for 5 minutes.
- Make the dressing by adding all the ingredients to a bowl. Mix well.
- Add the chickpeas to the saucepan with the quinoa, pour the dressing over top, and toss to combine.
- To serve, start with the arugula as a base, top with quinoa and chickpea mixture, and garnish with the orange slices and roasted beetroots. Enjoy!
Storage
- Best to assemble and dress the salad before enjoying.
- If saving for later, store the dressing separate from the other components of the salad. Keep in airtight containers in the fridge for up to 2 days.
- Once assembled, store in an airtight container in the fridge for up to a day.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 18%
• uncooked quinoa
Proteins 19%
• cooked chickpeas
• tahini
Fruits & Veggies 63%
• medium raw beet
• arugula
• orange
• orange
• clove garlic
• freshly grated ginger
Calcium
No significant sources of calciumFat
• tahini
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.





Discussion & Rating
OMG!😲 I was a little bit sceptical about this recipe but decided to try and can't tell you how good it was... Refreshing,filling,light and delicious. Thank you so much for this invention 😀
Refreshing and still filling at the same time - a delicious recipe!
Cảm ơn bạn chia sẽ những công thức rất bổ ích!
Hello! This looks SO good and I can't wait to make it, but I have one quick question. Is the dressing stored separate for up to 2 days in the fridge as well or can it be stored longer? I am trying to figure out the logistics of making this for my lunch for a few days for only myself. lol!
yummy! use buckwheat instead of quinoa.
One question: where is the circle that shows the vegetables, carbs/grains and protein? i miss it
Hello
Love your easy tasty and very nutritious meals
Would love it if you included the protein content.
Thank you
I loooooove this one! Especially the dressing. It's so good.
It's also perfect for holidays and when you have friends or family coming over for lunch or dinner.
SOOOOO YUMMY