Quinoa Salad with Roasted Beets, Chick Peas, and Orange | Spinach Baby | Boston Organics

Ingredients

• 3 cups cooked quinoa
• 2 beets, trimmed and quartered
• olive oil
• 1/4 cup fruity olive oil
• 1/4 cup fresh squeezed orange juice
• 2 tsp tamari sauce
• 1 tsp balsamic vinegar or rice vinegar
• 1 Tbsp organic raw agave nectar or local honey
• 1 cup drained rinsed chickpeas
• 2 big handfuls of baby spinach leaves
• sea salt and ground pepper, to taste
• 1 fresh orange, peeled, trimmed, cut into bite sized pieces