Pickled Beet & Red Quinoa Salad with Orange Vinaigrette
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
NOTE
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.
Directions
Makes 8 (approx. 1/2-cup) servings.
- Drain beets. Place in large bowl; set aside. Discard beet liquid or save for another use.
- For vinaigrette, in small bowl whisk together orange juice, 1 tablespoon orange zest, black pepper, salt, if desired, and olive oil; set aside.
- Add chickpeas, green onions, parsley and quinoa to beets. Add vinaigrette; toss to combine well. Just before serving, addalmonds to salad; toss to combine well. Sprinkle with feta cheese and 1 tablespoon orange zest. Serve at room temperature or chilled.
