Salad ingredients: 1 cup quinoa, rinsed 2 medium sized beets, roasted and cubed 1/2 cup walnuts, toasted 1 orange, peeled and segmented 1/4 cup crumbled goat cheese (optional) 1/4 cup chopped fresh parsley 1/4 cup thinly sliced red onion Salt and pepper to taste Orange Vinaigrette ingredients: 1/4 cup fresh orange juice 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt and pepper to taste Directions: Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and let cool. Roast the Beets: Preheat your oven to 400°F Wrap the beets in aluminum foil and roast for 45-60 minutes until tender. Once cooled, peel and cube the beets you can use pre-cooked beets for convenience. Toast the Walnuts: While the quinoa and beets are cooling, toast the walnuts in a dry skillet over medium heat for 5-7 minutes until golden brown and fragrant. Stir occasionally to avoid burning. Prepare the Orange Vinaigrette: In a small bowl or jar, whisk together the fresh orange juice, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Set aside. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted beets, toasted walnuts, orange segments, crumbled goat cheese, parsley, and red onion. Season with salt and pepper to taste. Dress the Salad: Drizzle the orange vinaigrette over the salad and toss gently to coat. Adjust the seasoning if necessary.