Quinoa Salad with Beets, Oranges, and Fennel
This superfood salad is far from a boring bowl of leafy greens. Tender slow-cooked beets and quinoa served up with oranges and fennel are great any time of year, but especially nice on a hot summer day.
- 1½ lb. medium-size fresh beets
- 3 tblspn olive oil
- 1 orange
- 1 tblspn honey
- ¼ tspn salt
- ⅕ tspn black pepper
- 1½ cups cooked quinoa
- 1 15 oz can mandarin orange sections, rinsed and drained
- 1 fresh fennel bulb, trimmed and thinly sliced
- 3 green onion, sliced optional
- salad greens optional
Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until beets are fork-tender.
Remove beets from the slow cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl.
For the dressing, remove 1 teaspoon zest and squeeze 2 tablespoons juice from the orange. Whisk together the remaining 2 tablespoons oil, the orange zest, orange juice, honey salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat.
In a bowl combine mandarin oranges and fennel, and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat.
To serve, top quinoa mixture with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onions and (optional) serve on a bed of salad greens of your choice. Servings: 6.
Calories: 202kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 666mg | Fiber: 6g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg