1. Place quinoa and 2 cups water in a medium pot and bring to a boil, then reduce heat and simmer, partially covered for 12 minutes. Remove from heat, cover and let sit for 5 minutes then fluff with a fork.
2. Finely grate the zest of 1 orange into a large bowl. Cut away the oranges' peels and white pith. Working over the bowl, cut oranges into segments, adding them to the bowl along with any juices. Squeeze the membranes for any additional juice. Drizzle with oil and vinegar.
3. Add beets, chopped scallion and a pinch of salt and pepper. Gently toss to combine.
4. Divide quinoa among 4 plates, then top with beet and orange salad. Sprinkle with scallions, toasted nuts and cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 83.1mg||3 %|
|Potassium 884mg||23 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 57.4g|
|Protein 13g||19 %|
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Calories per serving: 360
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