Quinoa with Roasted Beets, Oranges & Spinach

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Serving: Serves 6
Cooking Time: 50-60 Minutes

April/May 2019 Dig In Recipes

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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.

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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