Roasted beets, sweet dates, tangy oranges, and juicy pomegranate seeds add color to this healthy and delicious quinoa salad. Pair it with turkey or roast pork for a complete, festive meal.
Yield: 8 servings, 1 1/4 cups each
Active Time: 1 hour 10 minutes
Total Time: 1 1/2 hours
To Make Ahead: Cover and refrigerate beets (steps 1 and 2) and quinoa (step 3) in separate containers for up to 1 day. Prepare the salad up to 2 hours ahead; garnish just before serving.
2 cups red quinoa (see Tips)
3 medium beets (about 1 1/4 pounds)
3 medium oranges
1 whole pomegranate, seeded (see Tips)
2 cups vegetable broth
1 1/2 cups water
1/2 cup chopped pitted dates
1/4 cup plus
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh parsley, divided
1 tablespoon sherry vinegar or freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
- Position rack in center of oven; preheat to 350°F.
- Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)
- Meanwhile, bring broth, water, quinoa, and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
- Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orange–if it isn’t quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt, and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.
- When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with dates and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, pomegranate seeds, and the remaining 2 tablespoons parsley.
1. Red quinoa, which you can commonly find in stores where white quinoa is sold, gives the dish a stunning color. If you can only find white, that’s fine too. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa available in the US has been “scrubbed” of its bitter outer coating–check the label to see if you need to rinse it first.
2. To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting just through the skin. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds from the skin and white pith. Discard the white pith. Pour the seeds into a colander. Rinse and pat dry.
3. To segment citrus, slice both ends off the fruit. With a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.
Fat: 8 g (1 g sat, 5 g mono)
Cholesterol: 0 mg
Carbohydrate: 51 g
Added sugars: 0 g
Protein: 8 g
Fiber: 8 g
Sodium: 449 mg
Potassium: 625 mg
Calcium: 59% daily value (DV)
Magnesium: 28% DV
Iron: 16% DV
3 carbohydrate servings
Exchanges: 2 starch, 1 vegetable, 1 fruit, 1 fat
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