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Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach & Orange


Serves 4


2 beets, trimmed and quartered
Olive oil, as needed
Sea salt, to taste
1/4 cup fruity olive oil
1/4 cup fresh orange juice
2 tsp organic gluten-free tamari sauce
1 tsp balsamic or rice vinegar
1 tbsp raw, unpasteurized honey
3 cups cooked quinoa
1 cup cooked chick peas, drained and rinsed well
2 big handfuls baby spinach leaves
Ground black pepper, to taste
1 orange, peeled, trimmed and cut into bite-size pieces



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