Layered Quinoa Salad with Beet Vinaigrette
Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins
1 Citrus Coconut Roasted Beet
1 1/2 ounces Orange Juice, about 1 large orange
a few squeezes Lemon Juice
1 tablespoon Unsweetened Coconut Milk
1/4 cup Avocado Oil, Grapeseed or a nutty oil would taste great too
2 cups cooked Quinoa
a few Citrus Coconut Roasted Beets, cut into bite sized pieces
a few handfuls Baby Spinach leaves
a few ounces of your favorite toasted Nuts, we love Pecans and Walnuts
zest from one Orange
a little bit of cheese, Feta, Blue Cheese crumbles or small slices of Brie are tasty
Blend all ingredients in a food processor or blender until you have a dressing. You can make it smooth or leave a little chunky.
Mix some of the cooked quinoa with the beet vinaigrette. Layer salad in jars with quinoa, beets, spinach, nuts and some cheese if desired. Top salad with some more dressing and orange zest.
Adjust the ingredients in the vinaigrette to suit your taste. For more tang, add more lemon juice. Want it sweeter? Add some stevia or honey.
Nut free? Not a problem, use sunflower seeds instead.
Vegan? This is the perfect salad for you! Just skip the optional cheese.
Serving Size 4 Servings, 4 oz Dressing