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 tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic local honey
1 cup drained rinsed chick peas
2 heaping handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces
Preheat oven to 375 degrees Fahrenheit
Slice the beets and place them on a medium cookie sheet. Add olive oil to roast until fork tender
Cook the quinoa on the stove by bringing 2 cups of water to a boil then adding 1 cup of quinoa
Slice the orange
Combine cooked quinoa with chickpeas and spinach in a mixing bowl. Pour in salad dressing or leave it on the side. Then, add the beets and the sliced orange.
Dish it up! Serve with goat cheese or slivered almonds, if so desired.
Such beautiful and delicious chemical free vegetables from Lovebrook. A rainbow in your bowl for every day of the week!
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