Beetroot Quinoa Salad with an Orange Ginger Dressing

Directions

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1. Preheat the oven to 390°F (200°C).
2. 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.
3. In a saucepan on high heat add the quinoa, water, and crushed bouillon cube. Bring to a boil, then reduce to a simmer. 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.
4. Make the dressing by adding all the ingredients to a bowl and whisk until well combined.
5. Add the chickpeas to the saucepan with the quinoa, and pour the dressing over top, and toss to combine.
6. 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

• If saving for later, store the dressing separate from the salad. Store in airtight containers in the fridge for up to 2 days.