Quinoa Salad with Blood Oranges, Beets, and Pomegranate

Nutritional Highlights

Beet root is a great source of fiber, folate, manganese, potassium, iron, and vitamin C.

The vibrant color of blood oranges is from the powerful antioxidant, anthocyanin.

Quinoa is a great source of plant-based protein, providing all 9 essential amino acids.

Heat oven to 400°F. Cut off the leafy tops of the beets, leaving about 1 inch of stem. Scrub the beets and wrap individually in aluminum foil. Place on rimmed baking sheet to catch any beet juice if leaks. Roast for 45-60 minutes depending on size. Check the beets after 25-30 minutes. If they look a little dry, you can add a little water. Re-wrap and continue to roast until tender. A knife should slide in easily. Set the beets aside to cool.
Prepare the quinoa according to the package directions using the low sodium vegetable broth. When cooked, transfer the quinoa to a large serving bowl.To make the salad, peel 2 of the blood oranges and cut in half crosswise. Cut the segments into 1/2 inch pieces. Zest the other 2 oranges until you have 1 heaping tablespoon of zest, then squeeze until you have 1/4c plus 2T juice.
When the beets are cool, peel the beets by holding one end of the stem and rubbing the skin away using a paper towel. Cut into inch wedges. Stir the beets and chopped dates into the quinoa, separating any chunks.
Make the dressing: Combine the sherry vinegar, orange juice, zest, salt and pepper. Gradually whisk in the olive oil. Stir in the flat leaf parsley. Pour the dressing over the salad and gently toss to combine. Season with more salt and pepper if desired. If have time, let sit at room temperature for 15 minutes to allow flavors to blend.
Top the salad with the blood oranges, pomegranate seed, pistachios, and parsley.

3 medium beets

2 cups red quinoa

Low sodium vegetable broth

4 blood oranges

¾ cup chopping pitted dates

1 T sherry vinegar

¾ tsp kosher salt

Ground Black Pepper

¼ cup extra-virgin olive oil

⅓ cup flat leaf parsley plus 1-2 T for garnish

⅔ cup pomegranate seeds

¼ cup toasted, chopped pistachios for garnish