Beetroot and Quinoa Salad with Orange Vinaigrette

Ingredients

• 4 medium Beetroot
• 1 cup Quinoa
• 2 cups Water
• 0.25 cup Orange juice
• 3 tablespoons Olive oil
• 0.25 medium Red onion
• 4 oz Feta cheese (optional)
• 4 cups Baby spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Orange zest
• 1 teaspoon Honey

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wrap each beetroot in foil and roast for 40-60 minutes, or until tender. Let cool, then peel and dice.
3. 3Rinse quinoa. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
4. 4While beetroot and quinoa are cooking, make the vinaigrette. Whisk together orange juice, olive oil, orange zest, honey, salt, and pepper in a small bowl.
5. 5In a large bowl, combine roasted beetroot, cooked quinoa, thinly sliced red onion, feta cheese (if using), and baby spinach.
6. 6Drizzle with orange vinaigrette and toss gently to combine.
7. 7Serve immediately or chill for later.

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