Ingredients

The following ingredients have 6 Servings
  • 1 cup red quinoa (or multicoloured red, black, white)
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 4 small beets, red or golden ((or combination))
  • 3 large carrots, peeled and cut into 1/2 x 4 inch sticks
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 large orange (zest plus 1 tablespoon juice for dressing)
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt (and pepper to taste)
  • 1 avocado, peeled and diced
  • 4 cup watercress ( (or 4-6 cups mixed spring salad greens))
  • Optional: crumbled goat cheese, toasted nuts and/or raisins
  • 1 tablespoon orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon orange zest
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt and pepper ((or to taste))
  • 2 tablespoon olive oil

Instruction

  • MAKE QUINOA: Rinse quinoa in a strainer for several minutes. Place in pot with water and salt. Bring to a boil, then reduce heat to low, Cover and simmer for 15 minutes. Let stand for 5 minutes. Fluff with fork and let cool. You can cool in the fridge if time is short.
  • PREPARE CARROTS AND BEETS: Heat oven to 425F. Line a rimmed baking pan with foil and spray well with oil (or use parchment paper). BEETS: Scrub the beets under running water to remove dirt and sand. Oil the beets, then wrap tightly in tin foil. Place them on one end of the pan. For a big shortcut, buy roasted beets instead. CARROTS: In a medium bowl, mix together oil, honey, nutmeg, salt, pepper and 1 teaspoon orange zest. Add carrots and toss. Lay in single layer on the prepared pan.
  • ROAST CARROTS AND BEETS: Roast vegetables for about 20-25 minutes, turning carrots once, until carrots are tender and caramelized. Spoon onto a plate. If beets pierce easily with a knife, they are ready, Otherwise, continue roasting for another 10 minutes or until tender. Remove from oven and let cool a bit. Over the sink, slide off the skins. Wash your hands right away to avoid stains from the beet juice. Dice into 1/4-1/2 inch pieces.
  • MAKE DRESSING: Combine all dressing ingredients in a small measuring cup and whisk until well blended.
  • ASSEMBLE SALAD: In a large wide-mouthed bowl, toss together watercress and 2 cups of quinoa (save the rest for another use). Distribute roasted carrots and beets and diced avocado evenly. Add goat cheese, raisins and/or nuts if using. Drizzle dressing just before serving over salad.