quinoa beet salad

Ingredients

• SALAD
• 3 large beets (steamed, cooked or baked), skins removed and cubed into bite-sized pieces
• 1 cup quinoa, pre-soaked for at least 2 hours, rinsed and drained
• 2 cups water
• 3/4 teaspoon ground himalayan sea salt, or to taste and divided
• 3 cups lettuce (romaine, butter or spinach), torn into pieces
• 1/2 large english cucumber, peeled and quartered
• 3 medium mandarin oranges, peeled and segmented
• 1/2 cup walnuts, chopped
• 1/4 cup celery, chopped
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 150 grams (5 to 6 oz.) goat cheese, crumbled and divided
• VINAIGRETTE
• 1/4 cup grapeseed oil
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon honey (substitute agave nectar)
• 1 teaspoon orange zest
• 1 teaspoon dijon mustard
• 1/8 teaspoon cayenne pepper, or more to taste
• 1/2 teaspoon ground himalayan sea salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 2 tablespoons shallots, finely chopped