Quinoa Salad with Roasted Beets, Chick Peas and Orange

Gluten-Free Goddess quinoa salad with roasted beets chick peas and oranges
Fresh, bright quinoa salad with oranges and roasted beets.

February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Downton Abbey 2. And soup. And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties.

Because throwing a party is a tad more complicated than it used to be.

There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house.

Why not go fresh and breezy instead?

Be good to your body.



Gluten-Free Goddess quinoa salad recipe with roasted beets chick peas and oranges
Studded with oranges and roasted beets, winter jewels.


Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange


This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese. I've also served this quinoa salad with a sprinkle of toasted slivered almonds.

Ingredients:

3 cups cooked quinoa
2 beets, trimmed and quartered
Olive oil
Sea salt
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
1 cup drained rinsed chick peas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces

Instructions:

Preheat the oven to 375ºF.

Here's how to cook quinoa in a rice cooker. While the quinoa is cooking, roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of the oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized pieces.

To make the dressing, combine the olive oil, orange juice, GF tamari, vinegar, and agave in a glass measuring cup and whisk. Set aside.

Combine the warm, cooked quinoa in a mixing bowl with the chick peas and baby spinach leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Gently add in the cut up roasted beets and fresh orange pieces. Do not over mix or your entire salad will turn beet red. I think it's more attractive to keep the staining to a minimum.

Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.

Serves 4.


quinoa salad with roasted beets and oranges
Dig in. Be good to your body.



 photo Print-Recipe.png




44 comments:

Nemea Laessig said...

This looks absolutely delicious, and is beautiful as well! Thank you!

alison @ Ingredients, Inc. said...

This looks wonderful!

Lauren Montanaro Norster said...

Yum...chikpeas and quinoa are a lovely protein packed combination...and the beets look luscious!

Diane-The WHOLE Gang said...

I just started using those coconut aminos and I really like them. Making this one for sure with my golden beets in my frig now. Love all the ingredients in here and will help with my detox too. Love the way you cook Karina!

Allison said...

Thank you for taking the time to nourish our minds and souls with your eloquent words as well as nourish our bodies with your wonderful recipes.

I've been a follower for awhile now, however I've yet to commit to going gluten-free, even though all signs point to the fact that I'd feel a lot better if I did (I'm stubborn...and I like my bagels). However, all that changes tomorrow...I've decided to finally make the commitment to myself.

I'm looking forward to trying more and more of your ideas and recipes in the coming months and years!

Meagan said...

I would probably never eat something like this... but it looks really pretty Karina :)

Teresa said...

Karina.
What a thoughtful post.
I will be picking up these nourishing ingredients tomorrow.
And will serve it up to hub and I tomorrow night.
Thanks for sharing the heart and soul that you place into each dish that you prepare and share.
I hope to pop over more often.
You are a breath of fresh air.
Happy HEALTHY New Year to you and your family.
xo
Teresa
Bainbridge Island

Maria said...

Beautiful salad! Thank you for this post!

Stephanie said...

Thanks for your wisdom and recipes as always. you are a gem.

Dinners and Dreams said...

I don't like beets but everything else looks great in this quinoa salad. It's bright and sunny.

Kati Especial said...

Thank you for a beautiful post. These are words to live by, indeed.

And another deliciously detoxifying recipe!

Peace,
Kate

The InTolerant Chef said...

Health for the body and the soul Karina.

Justeen @ Blissful Baking said...

What a lovely quinoa salad! I just recently tried quinoa for the first time, and now I love it!

Erin Elberson Lyon said...

Karina,
I have a confession. I don't come here for your recipes. The recipes are beautiful, and wonderful, don't get me wrong, but your insight and thought provoking prose is why I'm here.
We are so fragile in this human condition, and people forget-"words-they mean stuff" and throw them around so carelessly.
Perception is reality and that reality is shaped so often by words. Now, as so frequently, if we had a higher awareness of our words/actions and how they impact others, we would be in a better place.
Be well, my friend.

~M said...

I love beets - but I have a beet-adverse husband. Any suggestions for substitutions?

Stephanie said...

Karina,
Thanks for blending heart and soul into this recipe post. Both are lovely.

Yoga Lisa said...

absolutely beautiful. i love this blog. you completely rock.

caiterin said...

Karina,

I've been recreating your recipes for about two years, and this one doesn't disappoint! I'm taking it with me to a conference and am having to stop myself from eating all of it right now. Who knew gf could be so delicious? I laugh when people tell me they're sorry I can't eat pizza or bread!

Much thanks from a gluten free college student.

Katie said...

Looks delicious and so colourful. I really should use quinoa more often.
I've given you an award, please visit my blog for details.

Anonymous said...

I ate this for lunch today and it was SOOO good. I added roasted/no salt sunflower seeds and avocado.

rupee said...

I had this for lunch too and I added some ginger, oh so good!!!

katrina said...

Amazing post, Karina, and I shared this on FB. Thank you for your articulate musings, and, of course, your beautiful recipe.
Thanks so much -

Katrina

Paz said...

Looks like the perfect salad.

Paz

The teenie foodie said...

This looks delicious, I can just imagine the combination of orange of beetroot.. yum! Great recipe, sounds like a perfectly balanced meal full of nutrition. Id love to try this soon, maybe with some blood orange for nice colour!

Teenie Foodie

Anonymous said...

I'm new to your site, new to Gluten-Free life and agree with your eloquent words.

Tee

Houston Ima said...

I made this for Friday night dinner and it was delicious (albeit without the spinach since I didn't have). I also had it for lunch today at work and I thought it was even better!! The qunioa was just beautiful in color and the beets were terrific. This is definitely going into the rotation! Thanks for the recipe!

Anonymous said...

This is one of the several recipes that I have made and want to let you know it was delicious!!! Thank you very much peace and many blessings...M mom is overcoming the flu and she has been loving the broccoli detox soup...Thanks

Angie Halten said...

Never thought of using beets in a salad this way. I usually just steam them. Thanks for the great idea!

Angie.

Caitlin said...

i love the combination of beets and orange together! and i love all of your recipes involving quinoa! thank you for creating so many recipes that are not only gluten-free, but also vegan! you rock!

Paula said...

oh, this looks so delicious! I`m absolutely sure that`s really tasty!

Have a great time,
Paula

Mary said...

LOVING the colors and flavors of this dish! Bookmarked!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

Deanna said...

YUMMMMM! I love all of these foods and who knew they would taste so heavenly together. Love the dressing to. Eating while I post. Thanks!!!

Linda said...

This recipe is fantastic! Every time I sit down to eat it (have made it twice so far) I so enjoy each and every bite. Love the different textures, colors, flavors and dressing. It's truly a beautiful piece of art in every way (just like your photos)! Thanks again for sharing. :)

Dirty Socks said...

I am currently making this recipe for my boyfriend and I as a starter for our dinner tonight. I love the idea of adding quinoa to salad and I've just been hankering to find new recipes to use beets..besides borscht, as every cookbook seems to suggest to me. I would love to see more recipes that incorporate roasted beets as they are such a lovely root vegetable and keep for a good while without going bad (and good, readily available winter veggie here in Michigan).

amyellison said...

YUM! This looks fabulous! Unfortunately, I'm feeding a crowd that is not fond of chickpeas. Dare I substitute with lima beans?

Csilla said...

@amyellison

I substituted w/ black beans and it was so yummy! I think any bean would be great!

thekeenkitchen said...

I've made variations of this salad a few times (sometimes with quinoa, sometimes with brown rice). I thought this would be one of those meals that my partner wouldn't be excited about, but he absolutely loves it! Often salad is a chore for him, but he devours this one. As for me, I am a reformed anti-fruit-in-saladist. Love it.

brynn girdler said...

I am SO HAPPY I found your blog! Please don't leave me. :D

Mother Rimmy said...

I love that quinoa is becoming so popular. It's such a versatile and fantastic ingredient. Lovely salad.

L said...

Thank you for the inspiration! My color scheme was a big reversed as I used red quinoa and chioggia beets. I also used tangelos and chipotle olive oil I had on hand... delish! My first dish from your site (I'm a vegan that is in GF experimentation) and I'll be sure to come back! Beautiful blog!

JHahn said...

I went with golden beets and since we didn't have any spinach I went with artichoke hearts. Yummy!

Lori said...

This was so delicious! Thank you!

psychochef said...

This looks awesome. I can't wait to make it!

melissa @ mywholefoodlife.com said...

Just made this and it's so yummy! Thanks for the recipe. We added some garlic, but otherwise we kept to your recipe. Would you mind if I blogged about it? I would link back to you and also take my own photos.

Post a Comment

Gluten-Free Goddess eBook on iTunes