Beet, Carrot, Orange & Quinoa Salad

11 Jun

This is a simple and delicious salad, inspired from a recent Yoga Retreat at Full Belly Farms. They grow wonderful, organic food on 350 acres in the Capay Valley of Northern California.

Roast Beets (approx. 1 cup) and Carrots (approx. 1 cup or 4 medium-size)  in a 350 F oven, drizzled with a little Olive Oil, until tender (approx. 20-25 minutes depending on the size of the vegetables, and Carrots may be ready earlier). If Beets are large, cut in half and put cut side on baking tray, on some parchment paper for easier clean up  (note, you could steam if you prefer).

Once cool, peel the Beets, if they were large (small Beets are tender so may not be necessary). Cut Beets into small dice size, and slice Carrots into half lengthwise and then into small slices (not too thin).

While the veggies are roasting, cook 1 cup of Quinoa. Cool before adding to the bowl.

 Then, finely zest 1 Orange into a medium bowl (I like using a Microplane zester). Remove the peel from the Orange (with a knife is easier), and squeeze any juice from the peel into the bowl. Cut up Orange into bite size pieces.
Combine all ingredients with Olive Oil, Rice Vinegar and Salt/Pepper to taste.

Optional: add Feta Cheese, garnish with Fresh Herbs (Mint, Cilantro, or Parsley), Pumpkin Seeds, Chopped or Sliced Almonds.

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