The Pioneer Woman Tasty Kitchen
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Arugula Quinoa Salad with Beets and Mandarin Oranges

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Level: Easy

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Description

Baby arugula topped with quinoa, chickpeas, steamed beets, oranges and a simple vinaigrette.

Ingredients

  • 1 cup Pre-rinsed Quinoa
  • 2 cups Water
  • ⅓ cups Olive Oil
  • ¼ cups Red Wine Vinegar
  • ½ teaspoons Dijon Mustard
  • ¼ teaspoons Minced Garlic
  • ½ teaspoons Honey
  • 15 ounces, weight Canned Chickpeas, Rinsed And Drained
  • Salt And Pepper, to taste
  • 4 cups Baby Arugula
  • 8 ounces, weight Package Peeled And Steamed Baby Beets, Sliced (I Used Melissa's Brand)
  • 10-½ ounces, weight Canned Mandarin Oranges In Juice, Drained

Preparation

Combine quinoa and water in medium saucepan and bring to a boil. Cover the pan, reduce heat and simmer for 15 minutes. Once quinoa is finished cooking, remove pan from heat and set aside to cool.

To make dressing, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic and honey in a small bowl.

In a medium sized bowl, mix together quinoa, dressing, chickpeas, salt and pepper.

Divide arugula between 4 serving bowls. Top each with equal amounts of quinoa mixture, sliced beets and Mandarin oranges.

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