Beetroot Quinoa Salad with Orange Ginger Dressing
• Dressing can be made ahead and stored separately for up to 2 days. • Roasted beets work best for flavor and texture. • Add dressing right before serving if meal prepping to keep arugula fresh. Health Benefits: This salad is rich in fiber, plant-based protein, and antioxidants that support blood sugar stability and cardiovascular health. Beets provide dietary nitrates that support blood flow, chickpeas add satiety-supporting protein and fiber, and quinoa offers a complete plant protein with complex carbohydrates for sustained energy. The orange ginger dressing adds vitamin C and anti-inflammatory compounds that support immune and metabolic health.
1 steps, about 35 minutes
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01Add quinoa and vegetable broth to a small pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. 2. Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork. 3. In a bowl, whisk together orange juice, orange zest, garlic, tahini, ginger, and black pepper until smooth and creamy. Add a small splash of water if needed to thin. 4. In a large mixing bowl, combine cooked quinoa and chickpeas. 5. Add arugula, beets, and orange slices. 6. Drizzle dressing over the salad and toss gently until evenly coated. 7. Taste and adjust seasoning if needed. 8. Serve immediately or chill before serving.
• Dressing can be made ahead and stored separately for up to 2 days. • Roasted beets work best for flavor and texture. • Add dressing right before serving if meal prepping to keep arugula fresh. Health Benefits: This salad is rich in fiber, plant-based protein, and antioxidants that support blood sugar stability and cardiovascular health. Beets provide dietary nitrates that support blood flow, chickpeas add satiety-supporting protein and fiber, and quinoa offers a complete plant protein with complex carbohydrates for sustained energy. The orange ginger dressing adds vitamin C and anti-inflammatory compounds that support immune and metabolic health.
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