Quinoa with beets, oranges and pistachios

Last Monday was the first time I’d ever tried pairing beets and oranges together. I was so delighted with the results that I’ve been a little obsessed with the combination since. My favorite recipe emerged from four experiments, using last week’s as a base, and is much more satisfying with the addition of quinoa and pistachios. Feel free to use whatever grain and nut combination you prefer.

Quinoa with beets, oranges and pistachios


1 tsp olive oil

3 small-medium beets

1-2 navel oranges (enough segments to match beets, and 2 Tbsp juice for dressing)

1/2 cup uncooked quinoa

handful of pistachios


2 Tbsp olive oil

2 Tbsp orange juice, or to taste

1 1/2 tsp white wine vinegar* (see note)

salt and pepper to taste


  1. To cook beets: Preheat oven to 425 degrees. Scrub beets and slice off both ends. Place beets on a piece of tin foil, drizzle with 1 tsp olive oil and wrap into a packet. Place packet on baking sheet. Bake for 45 min, or until fork tender. Once cooked, set aside to cool.
  2. To cook quinoa: Combine 1/2 cup uncooked quinoa with 1 cup water in a small/medium pot. Bring to a boil, then lower to simmer for 12 minutes until liquid is absorbed. Fluff with fork and set aside to cool.
  3. Meanwhile, segment one orange (for a how-to click here) and juice the other for dressing.
  4. In a bowl, whisk together ingredients for dressing, set aside.
  5. Remove skins off beets by rubbing with paper towel, or using a knife. Slice beets into pieces about the same size as orange segments.
  6. Fold beets and orange segments into quinoa, toss with dressing and top with pistachios.

* if prefer balasmic vinegar, you can use the same dressing as last week’s salad. I didn’t want to color the quinoa, so I substitued with white wine, but needed to use less of it. Both dressings are fresh and flavorful!