Beetroot Quinoa Arugula Salad with Orange Ginger
Yield: 2 large servings, 4 small servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Directions
1. Wrap the quartered beetroots in foil and bake at 200 C (400 F) until soft, about
30 minutes. Allow to cool and cut into bite-sized pieces. Alternatively, you could
steam the beetroots on the stove until soft.
2. In a small pot on high heat add the quinoa, 1 cup water and crushed bullion
cube. Bring to a boil then reduce to simmer uncovered until cooked, about 15
minutes.
3. Make the dressing by adding all the ingredients to a high speed blender and
blending until well combined.
4. When the quinoa is cooked, add the chickpeas and toss these in the dressing.
5. To plate, add the arugula as the base, top with quinoa and chickpea mixture,
and garnish with the orange slices and roasted beetroots. Enjoy!
Notes
1. *If cooking from dry beans, this is about 3/4 cup dry beans. If using canned
chickpeas, this is the amount in a 400 g can.
2. Variations: add your leafy green of choice if not arugula. Add other fruits such
as fresh red grapes, apple slices, or fresh strawberries. Add raw or roasted nuts
or seeds of choice if desired.
3. Speed-it-up: using canned cooked beetroots speeds up this recipe.
4. Storage: store the quinoa and chickpea mixture in an airtight container in the
fridge for up to 2 days. If saving for later, avoid tossing this mixture with the
greens and fruit to avoid wilting and spoiling.
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Reference(s):
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