Citrus Quinoa Salad

Story time: I was dining out a restaurant and had an AMAZING quinoa salad. The flavors were busting in my mouth and I could not get enough. I asked the waiter what exactly was in the salad. He was able to break down some of it for me but I did not leave with all of the details. It was delicious and I decided I had to recreate my own!

This salad is light, easy, and refreshing. To be honest, I am not the biggest quinoa fan but this dish feels right. The combination of beets and goat cheese crumbles never disappoints… especially when topped with an orange citrus dressing. Here is what you will need to make this scrumptious salad.

INGREDIENTS:

• 1 cup of quinoa

• 3 beets (precooked)

• 2 persian cucumbers

• microgreens

• goat cheese crumbles

• pine nuts (handful)

• 1/3 cup olive oil

• 1/3 white wine vinegar

• 1/2 lemon juiced

• 1 orange juiced

• 1 tbsp dijon mustard

• 1/2 tsp mined garlic
  

DIRECTIONS:

1. Bring to a boil 1 cup of quinoa, 3 cups water on the stove. Reduce to a low simmer and cover with lid. Let it sit for 15 minutes until tender.

2. In a jar, shake together the following: 1/3 cup olive oil, 1/3 white wine vinegar, 1/2 lemon juiced, 1 orange juiced,1 tbsp dijon mustard, 1/2 tsp mined garlic

3. Peel and chop two Persian Cucumbers

4. Slice thinly (or chop) 3 precooked beets

5. Add quinoa to a bowl and mix desired amount of salad dressing in (I did about 2/3 of the dressing)

6. Add cucumbers, beets, a handful of crumbled goat cheese, a handful of pine nuts, and top with micro greens on the quinoa