Quinoa Salad with Roasted Beets, Chickpeas, and Nuts
Course: Salad
Servings: 1 person
Ingredients
  • 1 cup chickpeas rinsed
  • beets as many as you'd like
  • 1 handful walnuts crushed
  • 1/3 cup quinoa cooked, cooled
  • lemon juice fresh squeezed, or orange
  • olive oil
  • baby spinach optional
Instructions
  1. Cook quinoa according to package instructions and cool.
  2. Preheat oven to 375 degrees fahrenheit.
  3. Quarter the beets with a knife.
  4. Drizzle beets with olive oil, enough to cover. Toss to cover well.
  5. Place beets on a pan and cook until tender (around 45 minutes).
  6. Remove beets from the pan when cooled and remove peelings.
  7. Dice beets.
  8. Mix all ingredients together.
  9. Can be served on a bed of baby spinach.
  10. Drizzle with fresh squeezed lemon or orange juice.
Quinoa Salad with Roasted Beets, Chickpeas, and Nuts
Course: Salad
Servings: 1 person
Ingredients
  • 1 cup chickpeas rinsed
  • beets as many as you'd like
  • 1 handful walnuts crushed
  • 1/3 cup quinoa cooked, cooled
  • lemon juice fresh squeezed, or orange
  • olive oil
  • baby spinach optional
Instructions
  1. Cook quinoa according to package instructions and cool.
  2. Preheat oven to 375 degrees fahrenheit.
  3. Quarter the beets with a knife.
  4. Drizzle beets with olive oil, enough to cover. Toss to cover well.
  5. Place beets on a pan and cook until tender (around 45 minutes).
  6. Remove beets from the pan when cooled and remove peelings.
  7. Dice beets.
  8. Mix all ingredients together.
  9. Can be served on a bed of baby spinach.
  10. Drizzle with fresh squeezed lemon or orange juice.