How To Cook Quinoa Salad With Orange, Beetroot And Pomegranate - Recipe
Author: Marko Balašević
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Quinoa salad with orange, beet and pomegranate". Delicious recipe.
Required products :
- 3 red beets, washed and dried
- 2 cups vegetable broth
- 1 and 1/2 cups water
- 2 cups red quinoa (or white)
- 1 teaspoon salt
- 3 medium-sized oranges
- 1 tablespoon sherry vinegar (or freshly squeezed lemon juice)
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/4 cup + 2 tablespoons fresh parsley, chopped
- 1/2 cup pitted dates, chopped
- the grains of 1 pomegranate
* A tea cup is used to measure the quantities.
Method of preparation :
Preheat oven to 180 degrees.
Wrap the beet heads individually in foil and bake for 60-80 minutes or until soft. Once cooled, peel and cut.
Boil the vegetable broth, water, quinoa and salt. Reduce heat, cover and simmer until liquid is absorbed (about 20 minutes).
Grate the peel of 1 orange and squeeze its juice. Combine them with vinegar (or lemon juice), salt and pepper. Pour the olive oil in a thin stream, stirring constantly, until the ingredients are well combined. Add 1/4 cup parsley. Cut the other 2 oranges into slices.
Serve the chopped beets, quinoa and dates. Season with dressing and stir. Garnish with orange slices, pomegranate seeds and 2 tablespoons parsley.
Enjoy your meal!
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