Grain Expectations: Roasted Beet & Quinoa Salad

Grab this

• 3 medium beets, peeled and cut into bite-size wedges
• 2 tablespoons olive oil, divided
• 1/4 teaspoon fine salt, divided
• 1 cup dry quinoa, rinsed
• 2 cups water
• 1 can (398 mL) low-sodium white beans, drained and rinsed
• 5 cups baby arugula
• 1 large orange, peeled and cut into segments
• 1/3 cup unsalted pumpkin seeds
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1/4 teaspoon black pepper

Do this

1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the beet wedges with 1 tablespoon olive oil and half the salt. Spread them on the baking sheet and roast for 30 to 35 minutes, turning once, until tender and browned at the edges.
3. While the beets roast, combine the rinsed quinoa, water and remaining salt in a medium saucepan. Bring to a boil, cover, reduce the heat to low and simmer for 15 minutes.
4. Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and cool for about 10 minutes.
5. Whisk the remaining 1 tablespoon olive oil with the balsamic vinegar, Dijon mustard, maple syrup and black pepper in a large bowl.
6. Add the quinoa, roasted beets, white beans, arugula, orange segments and pumpkin seeds. Toss gently until everything is lightly coated, then divide among four bowls.