Pickled Beet and Red Quinoa Salad with Orange Vinaigrette
Ingredients
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
Salad:
- 1 jar Aunt Nellie's Baby Whole Pickled Beets 16 ounces
- 1 can chickpeas, rinsed and drained 15 ounces
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped fresh parsley
- 1/2 cup red quinoa cooked according to package directions (about 1 1/2 cups cooked)
- 1/2 cup coarsely chopped almonds toasted
- 1/3 cup crumbled reduced-fat or traditional feta cheese
- 1 tablespoon orange zest
Instructions
- To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
- To make salad: Drain beets. Place in large bowl; set aside.
- Add chickpeas, green onion, 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 orange zest. Serve at room temperature or chilled.