Beet and Quinoa Salad with Maple-Balsamic Reduction
"I find it easiest to make the separate parts of this salad–beets, quinoa, and dressing–at different times and then put them together later. I bake a bunch of beets at once so that I will have them for other uses, and I cook a double batch of quinoa when I need it for something else. That makes this dish seem less complicated to make...."
INGREDIENTS
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3 large beets (about 16-20 ounces)
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1 1/2 cups uncooked quinoa, rinsed very well
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2 2/3 cup vegetable broth (or water plus veg. bouillon)
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4 cloves garlic, finely minced
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1 1/2 cup chickpeas (or one 15-ounce can, rinsed and drained)
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4 – 6 clementines, satsumas, or other small seedless oranges (about 1/12 cups orange sections)
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1/2 cup green onions, sliced thin
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1/4 cup slivered almonds (Optional, but good.)
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1/2 cup white balsamic vinegar (see note)
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2 tablespoons maple syrup
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salt and freshly ground black pepper to taste
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