Time :
45 minutes
Servings :
4
Recipe by :
Teaching Kitchen
Dinner, Lunch, Salad
Ingredients
1 cup Golden beets
1 cup Broccoli stem and florets
1 cup Red quinoa
1 ¾ cup Water
1 cup Radicchio
1 cup Beet greens
4 cups Spinach
1 Orange
¼ cup Feta cheese
Vinaigrette:
1 tsp Mint
1 tsp Parsley
1 tsp Tarragon
2 tsp Shallots
¼ cup Lemon juice
2 tsp Dijon mustard
¼ cup Olive oil
¼ tsp Salt
¼ tsp Black pepper
Directions
- Thoroughly wash all produce. Preheat oven to 375F.
- Cut the stems off the beets, and reserve the greens. Roast the beets in the oven for 20 minutes. Let cool, peel and cut into ¼ inch cubes.
- Steam, blanch or microwave the broccoli just enough to soften the broccoli stems. Cut the broccoli florets and the stems into ¼ inch pieces.
- Combine quinoa and water in a medium pot. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit to 15 more minutes covered, then remove lid, fluff with a fork and let it cool.
- Thinly slice the radicchio, spinach and beet greens.
- Peel and segment the orange and cut each slice into halves.
- Make the vinaigrette: Chop the mint, parsley tarragon and mince the shallots. In a small mason jar place all the ingredients for the vinaigrette. Cover with lid, shake well until all ingredients are well combined. Set aside.
- Assemble the salad: Layer the ingredients in the following order in 4 large mason jars:
- Vinaigrette
- Feta cheese
- Orange segment halves
- Broccoli
- Beets
- Quinoa
- Spinach, radicchio, beet greens
- Place a lid on the mason jar and shake well to combine the salad ingredients and vinaigrette.
Tip: Boost the protein in your salad by adding chickpeas, beans, chicken breast or salmon.