Wednesday, June 28, 2017

Arugula, Beet, Quinoa and Orange Salad

Salads that work for lunch and dinner are my best friends this summer. Here's another one I'm loving. So delicious and so easy to make.

My husband and youngest son love beets. When I spotted these sweet little containers of the ready-to-use veggies I snapped up a few.

This colorful dish is great as a side salad or a main entree. It holds up well the next day, too, but the quinoa will start to turn pink.

Mangia! Mangia!

Arugula, Beet, Quinoa and Orange Salad
Inspired by a recipe in Diabetes Focus Spring 2017 issue

1/2 cup extra virgin olive oil
Juice of 1 large orange
1/4 teaspoon sea salt
3/4 teaspoon fresh ground black pepper
4 cups cooked quinoa
5 ounce package baby arugula
1 seedless orange, peeled and diced
2 6.5 ounce packages prepared beets, diced

In a large bowl, whisk together olive oil, orange juice, salt and pepper.

Add quinoa, arugula, orange and beets. Gently stir to combine. Fold ingredients together until everything is coated with the vinaigrette.

Serve right away or chill until needed. Refrigerate any leftovers in an air tight container.

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