Beet and Quinoa Salad with Orange-Dijon Dressing

Ingredients

• 4 medium, roasted and diced beetroot
• 1 cup, rinsed quinoa
• 2 cups water
• 1 can, drained and rinsed chickpeas
• 2 cups, chopped spinach
• 1, zested and juiced orange
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• 1/4 cup, chopped fresh parsley
• 1 teaspoon cumin
• to taste black pepper

Steps

1. 1. Preheat the oven to 200°C (390°F). Wrap the beetroots in foil and roast for about 30-40 minutes until tender. Allow to cool, then peel and dice.
2. 2. In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes until the quinoa is fluffy and water is absorbed.
3. 3. In a small bowl, whisk together the orange juice, orange zest, Dijon mustard, maple syrup, cumin, and black pepper to create the dressing.
4. 4. In a large mixing bowl, combine the cooked quinoa, diced beetroot, chickpeas, and chopped spinach. Pour the dressing over the salad and mix well.
5. 5. Garnish with fresh parsley before serving.

Notes

• This dish can be served warm or chilled, making it versatile for any season.

Substitutions

• If you prefer a different grain, you can substitute quinoa with farro or brown rice.