Quinoa Beetroot Salad

Ingredients:

For the Salad:

• 1 cup quinoa
• 1 cup brown rice
• 2 cooked beetroot (steamed or roasted), diced
• 2 oranges, peeled and segmented
• 1/2 red onion sliced thin
• 2 cups wild rocket (arugula)
• 1/2 cup crumbled goat cheese (or feta)
• Use your favorite microgreens for garnish (optional)

For the Dressing:

• 1/4 cup Milanese Gremolata Extra Virgin Olive Oil 
• 2 tablespoons fresh orange juice
• 1 tablespoon Neapolitan Balsamic Vinegar
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste

Instructions:

• Rinse the quinoa thoroughly in a fine-mesh strainer.
• In a medium saucepan, combine the rinsed quinoa and brown rice with 3 cups of water.
• Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa and rice are tender and the water is absorbed.
• Remove from heat, fluff with a fork, and let it cool to room temperature.
• In a small bowl, whisk together the extra-virgin olive oil, fresh orange juice, balsamic vinegar, honey, salt, and black pepper. Set aside.
• In a large salad bowl, combine the diced cooked beetroot, red onion, orange segments, and wild rocket (arugula).
• Sprinkle the crumbled goat cheese (feta) and toasted walnuts over the salad.
• Top the salad with the quinoa and brown rice mixture (to your liking).
• Drizzle the dressing over the salad ingredients.
• Garnish with microgreens and extra goat cheese if desired before serving.