Quinoa with Roasted Beets, Oranges & Spinach

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a small bowl, whisk together vinegar, mustard, orange juice, orange zest and honey. Gradually whisk in 1/3 cup oil; season to taste with salt and pepper and set aside.

4. Preheat oven to 425 degrees Fahrenheit.

5. Place beets in a medium bowl; add oil and salt and pepper to taste and toss well. Wrap beets in aluminum foil and place on a baking sheet. Roast for 40 minutes or until softened when pierced with a fork, while still retaining some firmness. Remove from oven and set aside to cool. Once cool, peel and chop.

6. In a small saucepan over medium heat, add quinoa and water; bring to a boil. Reduce heat to low, cover and cook for 12 minutes. Remove from heat and set aside to cool.

7. To assemble, place spinach in the bottom of a large serving bowl. In another large bowl, add quinoa and beets; toss with vinegar mixture and place on top of spinach. Add oranges and garnish with pistachios and pomegranate seeds.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!