Day 7: Quinoa Salad with Roasted Beets, Carrots, Chick Peas and Baby Spinach

If you're not eating quinoa (keen-wa), it's another must-try. It's a delicious, healthy food that's a great substitute for rice or couscous and also works nicely for breakfast.

This recipe includes one of my favorite foods: beets. Trader Joe's sells packages of six small roasted beets that is the perfect amount for this dish.

Yield: 4-6 servings

Ingredients

3 cups cooked quinoa

Dressing:
1/4 cup olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons soy sauce
1 teaspoon red wine vinegar
1 tablespoon millefiori honey

Salad:
Half pkg of baby carrots, diced
1 cup drained rinsed chick peas
2 handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
6 small roasted beets, cut into bite-sized pieces

Directions

Rinse and cook quinoa per package directions.

Combine the dressing ingredients and whisk. Set aside.

Combine the warm, cooked quinoa in a mixing bowl with all ingredients except beets.

Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Gently add in the beets. Do not over mix or your entire salad will turn beet red.

This dish would do nicely with a sprinkle of goat cheese. I must just have cheese on the brain after eating that creamy pasta sauce last night and today for lunch. Cheese withdrawal isn't easy.