Quinoa Salad with Roasted Red Beets Oranges and Pomegranate recipes

Ingredients

• 3 medium red beets (about 1 1/4 pounds)
• 2 cups low-sodium vegetable broth
• 1 1/2 cups water
• 2 cups quinoa ((preferably red), well rinsed and drained (7-8 cups cooked))
• 1/2 teaspoon fine sea salt (I used kosher salt)
• 3 blood oranges (I substituted Cara Cara oranges - use whatever oranges you can find)
• 1/2 cup chopped pitted dates (preferably firm Deglet Noor)
• 1 tablespoon sherry vinegar or freshly squeezed lime juice
• 1/4 teaspoon fine sea salt (or kosher salt)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup plus 2 tablespoons finely chopped fresh flat-leaf parsley
• 2/3 cup pomegranate seeds (from 1 medium pomegranate)
• 1/4 cup lightly toasted chopped pistachios for garnish

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