Side dishe for 4

Beet Quinoa Salad

Name: Beet Quinoa Salad
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup quinoa; 1 cup vegetable broth; 1 1/2 cup cooked chickpeas; 3 cup arugula; 1 orange; 2 cooked beet; 1 1/2 orange; 2 clove garlic; 1/4 cup tahini; 2 tsp grated fresh ginger; 1 pinch ground black pepper

This chilled salad combines quinoa, chickpeas, arugula, and beets with a creamy orange ginger dressing.

$1.35per serving $

35 minstart to table

4servings

Mediterranean Vegetarian Vegan Dairy-free Budget Side dishes Lunches No-cook Summer

Ingredients

1/2 cup quinoa
1 cup vegetable broth
1 1/2 cup cooked chickpeas
3 cup arugula
1 orange
2 cooked beet
1 1/2 orange
2 clove garlic
1/4 cup tahini
2 tsp grated fresh ginger
1 pinch ground black pepper

Steps

Place cooled cooked quinoa, chickpeas, arugula, and chopped beets in a large bowl.
Whisk the orange juice, tahini, garlic, ginger, and pepper in a small bowl.
Add enough water to the dressing to make it pourable, then whisk for 2 minutes.
Pour the dressing over the salad and toss gently for 2 minutes.
Chill the salad for 15 minutes before serving.

Main ingredient on sale this week? See what to make with canned beans on sale.