Quinoa with Roasted Beets, Oranges & Spinach

April/May 2019 Dig In Recipes
Recipe By:
Logo Site
Quinoa with Roasted Beets, Oranges & Spinach
Serving: Serves 6
Prep Time: 25 Minutes
Cook Time: Cook 52 Minutes
Quinoa with Roasted Beets, Oranges & Spinach
Recipe By: Logo Site

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3 Tbsp. white balsamic vinegar

2 tsp. Big Y Dijon mustard

1 Tbsp. fresh orange juice

2 tsp. orange zest

1 tsp. Big Y honey

1/3 cup plus 1 Tbsp. Big Y pure olive oil, divided

-sea salt and fresh ground pepper to taste

4 medium beets

¾ cup dry quinoa

1½ cups water

2 cups Big Y baby spinach, chopped

2 medium oranges, peeled and cut into chunks

¼ cup pistachios, shelled

¼ cup pomegranate seeds


1. 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. 2. Preheat oven to 425°F. 3. 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. 4. 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. 5. 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.

Nutrition facts:

Nutrition Information Per Serving Calories: 277 (Calories from Fat:135); Total Fat: 15g (Saturated Fat: 2g); Protein: 6g; Total Carbohydrates: 32g (Dietary Fiber: 5g; Sugars: 14g); Cholesterol: 0mg; Sodium: 92mg