Quinoa salad with roasted red beets, blood oranges, and pomegranate from Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well (page 133) by Maria Speck

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Notes about this recipe

  • dinnermints on February 01, 2019

    Delicious and gorgeous on the plate. The image shown in EYB as I'm writing this doesn't do it justice - I used red quinoa and thinly wedged the beets per Speck's instructions, and the salad looks much more elegant that way. I quartered three 9" circumference beets and cooked them in my instant pot with 1 C water on high pressure for 5min + natural release = perfect, skins came off easily. Instead of blood oranges I used naval, and think they popped more against the red quinoa (otherwise it would have taken way more than three blood oranges). Reduced olive oil to 3T. Still took some time to prepare; next time I'd have the beets, dates, pomegranate seeds, and nuts prepped ahead of time.

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