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| Winter Flags by Younga Park |
So the Gluten Free Goddess just posted a great recipe. I've made this before in various forms when I've been on a quinoa kick, and I got a rice cooker for Christmas this year with the intention of always having some brown rice, millet or quinoa cooking and ready to eat. Most of these wheat free grains/seeds can be eaten with just about anything (add sweet potatoes, beans, chicken to the quinoa etc) and are so easy and filling. I love this combo though because so full of color!
Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange
3 cups cooked quinoa
While the quinoa is cooking, roast the beets:
2 beets, trimmed and quartered
Olive oil
Sea salt
While the quinoa is cooking, roast the beets:
2 beets, trimmed and quartered
Olive oil
Sea salt
In a medium roasting pan, combine the cut beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of a pre-heated 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.
Meanwhile make your salad dressing:
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons wheat free soy sauce
1 teaspoon balsamic vinegar
1 tablespoon agave or local honey
Combine the dressing ingredients and whisk. Set aside.
To make the salad:
Combine the warm, cooked quinoa in a mixing bowl with:
1 cup drained rinsed chick peas
2 handfulls of baby spinach leaves
Sea salt and ground pepper, to taste
Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.
I'm a huge fan of quinoa. In fact, not only did I get giddy when finding 2 types of quinoa at Trader Joe's last night, but just an hour ago, I had a discussion about the joys of quinoa with the deli guy at New Seasons (it's Oregon's version of Whole Foods). Quinoa rocks. And that flag picture did, in fact, brighten my day. Thanks!
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