Beet & Goat Cheese Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can (19 oz/540 ml) chickpeas, drained and rinsed
• ¹⁄₄ cup Balsamic Vinaigrette or Greek Dressing, prepared
• 2 tbsp Balsamic Vinaigrette Dressing Mix
• ³⁄₄ cup olive oil
• ¹⁄₄ cup balsamic vinegar
• Sea Salt, to taste
• Black Pepper, to taste
• 2 tbsp Greek Dressing Mix
• ³⁄₄ cup olive oil
• ¹⁄₄ cup red wine vinegar
• 1 can (14 oz/396 ml) beets, drained and chopped
• 1 bell pepper, seeded and diced
• ¹⁄₂ cup crumbled goat cheese
• Sea Salt , to taste
• Black Pepper, to taste

Preparation

1. Combine quinoa and water in a Multipurpose Pot over medium-high heat. Bring to a boil, then reduce heat and simmer, stirring occasionally, until water is absorbed, about 15 min. Remove from heat and let stand 5 min.
2. Turn into a bowl and stir in chickpeas and dressing. Spread out on a Sheet Pan lined with a Sheet Pan Liner to cool, then turn back into bowl. Stir in beets, greens, bell pepper, and cheese. Season to taste.
3. Best served at room temperature. If making ahead, cover and refrigerate overnight.