Sweet Quinoa Salad with Oranges, Dates, Beets & Pomegranate

Sweet Quinoa SaladThis Sweet Quinoa Salad with Oranges, Dates, Beets and Pomegranate lives up to it’s name. It’s very sweet with the natural sugars from the fruit and beets, but the quinoa loads it up with 8 grams of protein per serving.

Amelia and I love colorful dishes, and they don’t get much more colorful than this one! It’s great as a side salad with your Vegan Black Bean Burgers or as a stand-alone lunch dish.

If you take this to work for lunch, your co-workers are guaranteed to take notice! They’ll wonder what the crazy vegan is eating now with a subconscious feeling that they’re missing out! Print out the recipe and take it with you so you can just hand it to them without saying a word!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Sweet Quinoa Salad
Votes: 1
Rating: 5
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This Sweet Quinoa Salad w/ Oranges, Dates, Beets & Pomegranate lives up to it's name. It's very sweet with the natural sugars from the fruit and beets.
Servings Prep Time
8 servings 15 minutes
Cook Time
65 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
65 minutes
Sweet Quinoa Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Sweet Quinoa Salad w/ Oranges, Dates, Beets & Pomegranate lives up to it's name. It's very sweet with the natural sugars from the fruit and beets.
Servings Prep Time
8 servings 15 minutes
Cook Time
65 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
65 minutes
Ingredients
Servings: servings
Instructions
Let's Cook the Beets
  1. Heat enough water in a medium pot to cover the beets.
  2. Bring the water to boiling and cook the beets until tender, about 45 minutes.
  3. When the beets are soft, remove them from the water and let them cool.
Let's Prepare the Pomegranate
  1. Using your palm, roll the pomegranate on the counter to soften it up and loosen the seeds.
  2. Cut the pomegranate in half widthwise, not lengthwise (around the middle, not through the stem).
  3. Remove the seeds by holding half of the pomegranate over a bowl with the seeds facing down into the bowl. Give the backside several good whacks with a wooden spoon to knock the seeds out into the bow.
  4. Pick out any large chunks of pulp and fill the bowl with water. The seeds will sink and the pulp will float. Skim the remaining pulp off the top.
Let's Cook the Quinoa
  1. While the beets are cooking or cooling, bring the vegetable broth, water, quinoa and 1 tsp salt to a boil in a large pot.
  2. Reduce heat, cover and simmer for about 20 minutes or until the liquid is absorbed.
  3. Transfer the quinoa to a large serving dish or mixing bowl.
Let's Prepare the Orange Dressing
  1. Zest and juice one of the oranges. Place the juice in a medium bowl. You should have about 1/3 cup of juice.
  2. Add the orange zest, lemon juice, 1/2 tsp salt and black pepper to the juice.
  3. Add 3 tbsp water and use a whisk to combine.
  4. Stir in the freshly chopped parsley.
Let's Assemble the Salad
  1. Once the beets are cool enough to handle, peel and dice.
  2. Chop the dates.
  3. Add the beets and dates to the quinoa and combine.
  4. Peel and separate the segments of the remaining 2 oranges. Cut the segments into small pieces.
  5. Add the orange segments and pomegrante seeds to the quinoa mixture and combine.
  6. Pour the orange dressing over the quinoa mixture and toss to coat.
  7. Top with additional fresh chopped parsley if desired and enjoy.
Recipe Notes

Serving size is about 3/4 cup.

Inspired by Eating Well Magazine, November/December 2012

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