Layered Quinoa Salad With Beet Vinaigrette

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Marla Meridith
Nutrition per serving    (USDA % daily values)
CAL
597
FAT
148%
CHOL
17%
SOD
30%

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Ingredients for 4 servings

1 Citrus Coconut Roasted Beet

1 1/2 ounces Orange Juice, about 1 large orange

a few squeezes Lemon Juice

1 tablespoon Unsweetened Coconut Milk

1/4 cup Avocado Oil, Grapeseed or a nutty oil would taste great too

2 cups cooked Quinoa

a few Citrus Coconut Roasted Beets, cut into bite sized pieces

a few handfuls Baby Spinach leaves

a few ounces of your favorite toasted Nuts, we love Pecans and Walnuts

zest from one Orange

a little bit of cheese, Feta, Blue Cheese crumbles or small slices of Brie are tasty

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