Pickled Beet & Red Quinoa Salad with Orange Vinaigrette


PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES


INGREDIENTS

Salad:

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets (See Notes)
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh parsley
  • 1/2 cup red quinoa, cooked according to package directions (about 1-1/2 cups cooked) (See Notes)
  • 1/2 cup coarsely chopped almonds, toasted
  • 1/3 cup crumbled reduced-fat or traditional feta cheese
  • 1 tablespoon orange zest

Vinaigrette:

  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt (optional)
  • 2 tablespoons olive oil

DIRECITONS

Makes 8 (approx. 1/2-cup) servings.

  1. Drain beets. Place in large bowl; set aside. Discard beet liquid or save for another use.
  2. For vinaigrette, in small bowl whisk together orange juice, 1 tablespoon orange zest, black pepper, salt, if desired, and olive oil; set aside.
  3. Add chickpeas, green onions, parsley and quinoa to beets. Add vinaigrette; toss to combine well. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and 1 tablespoon orange zest. Serve at room temperature or chilled.

Notes: White or black quinoa or a combination of colors can be used in place of red.

Aunt Nellie’s Whole Pickled Beets, quartered, or Sliced Pickled Beets can be substituted for Baby Whole Pickled Beets.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 205 calories; 7g protein; 24g carbohydrate; 9g fat; 215mg sodium; 2mg cholesterol; 5g dietary fiber; 1.58mg iron; 0.08mg thiamin; 463.37IU vitamin A; 12.11mg vitamin C.