1-1.5cupcooked quinoaUse approx. 1 cup raw, See Notes below
1large orangepeeled, see Instructions
3tbspfresh cilantro/corianderleaves and stems, finely chopped
Fine sea salt and pepper to taste
For the dressing
4tbsporange juicefresh is best
1tspfresh gingerfinely grated
Cook the quinoa according to package instructions and set aside to cool completely. Boil the beets until tender (see Notes), strain and leave to cool completely. Peel and cube the beets.
Make the dressing by combining all the ingredient. Set aside.
Cut the ends off the orange, stand it on one end and slice the skin off downwards all the way around (make sure you also remove the thin, white skin around the fruit). Chop the orange into chunks.
Combine all the salad ingredients, stir, drizzle with the dressing, season to taste and enjoy!
Cook the quinoa according to package instructions. Once cooled, either make the salad or refrigerate to use later.
Boil the beets, covered, for approx. 30 minutes or until tender (check with a fork). You can cook them ahead and once cooled, refrigerate for up to 3 days. Peel and chop when you are ready to make the salad.
If possible chill the salad for 30 minutes before serving. It will stay fresh, covered, in the fridge for 2-3 hours.
Not suitable for freezing.
Total Time includes preparation, cooking and cooling time.