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beet and orange quinoa salad with pistachios, parsley, and feta

Roasted Beet & Orange Quinoa Salad

Roasted beets and sweet oranges combine with protein-packed quinoa for a delicious wintry grain salad topped with feta cheese and pistachios.
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Course Grain Salad
Servings 4

Ingredients
  

  • 3 small to medium red beets
  • ½ cup yellow quinoa
  • 1 orange
  • ⅓ cup finely chopped parsley about half a bunch
  • ¼ cup chopped pistachios
  • ¼ cup crumbled feta

For The Vinaigrette

  • Reserved juice from the orange
  • 2 tablespoons white vinegar
  • ¼ cup olive oil
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat the oven to 400° Fahrenheit. On a small baking sheet or pan, lay out a couple sheets of aluminum foil and top with a square of parchment paper large enough to wrap the beets in. A quarter-size sheet works well. Set aside.
  • Trim off the tops and root ends of the beets. Wash off any dirt and pat the beet dry. Drizzle a bit of avocado oil on the parchment square. Place the beets, cut side down, together on the parchment and sprinkle with a bit of salt. Fold the parchment paper up and around the beets to enclose them. Repeat with the aluminum foil so that the beets are securely and completely wrapped in the foil. This will allow the beets to cook fully without drying out.
  • Roast the beets in the preheated oven for 40-45 minutes, until they are tender when pierced with a knife. Unwrap and set aside to cool.
  • Rinse the quinoa thoroughly in a fine mesh colander and drain well. Place in a small pot with a scant cup of water over high heat. Bring to a boil. Once boiling, cover and reduce heat to low. Cook for 15 minutes, until quinoa is tender and water has been absorbed.
  • Once the quinoa is cooked, remove from the heat and fluff with a fork. Set aside to cool.
  • To supreme the orange, slice off both ends of the orange to create flat surfaces. Place the orange on one of the flat ends and, using a sharp knife, carefully cut along the curve of the fruit to remove the peel and white pitch from the orange.
  • Holding the peeled orange in one hand over a bowl to catch any juices, locate the membranes that separate the segments. They will be thin, white lines running between the segments. With the knife parallel to the membrane, gently cut on one side of it, releasing the segment from the orange. Repeat this process on the other side of the membrane to free the segment completely. Continue this process for each segment.*
  • Set the orange segments aside. Squeeze the remaining membrane over a bowl to extract any remaining juice. Set aside. Cut each orange segment into two to three bite-sized pieces.
  • Roughly chop the pistachios and parsley.
  • Once the beets have cooled enough to handle, remove the peel by rubbing it off with a paper towel. Then dice the beets into bite-sized pieces.
  • In a small jar, combine the olive oil, reserved orange juice, white wine vinegar, dijon mustard, salt, garlic powder, and black pepper. Secure the lid and shake vigorously to combine.
  • In a large bowl, add the cooked quinoa, beets, oranges, and parsley. Drizzle with about half of the vinaigrette and toss to combine. Taste and adjust the salt, pepper, and vinaigrette, as desired.
  • Top with pistachios and feta cheese and enjoy.
  • Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

*See additional step-by-step details in post above. 
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