Orange Balsamic Beet and Quinoa Salad

Orange Balsamic Vinaigrette

• 3 ½ oz extra virgin olive oil
• 1 oz shallots, quartered
• ½ oz orange peel, thin peel only, no pith
• 1 garlic clove
• ¼ tsp salt
• 1 pinch ground black pepper
• 2 oz freshly squeezed orange juice
• ½ oz balsamic vinegar
• ½ oz honey

Quinoa Salad

• 35 oz water
• 7 oz quinoa
• 16 oz baby beets, small red and yellow, peeled, cut into wedges (½ in.)
• 6 oz feta cheese, crumbled
• 4 oz chopped pistachios, unsalted
• orange segments, to garnish
• cilantro leaves, to garnish