4 cups baby spinach
1 beet, medium-sized
7/8 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon honey
1/2 cup quinoa
salt and pepper
2 teaspoons olive oil, extra virgin
2 teaspoons orange juice, fresh
Preheat the oven to 400 degrees Fahrenheit then line a baking sheet with foil. Place the beet inside another piece of foil then seal it and place it on a baking sheet. Bake for 40 minutes to 1 hour, or until a knife inserted into the center of the beet meets little resistance, but the beet is not mushy. Once cool enough to handle, use a paper towel to help peel off the skin of the beet – it should be fairly easy- and then slice it. This can be done ahead of time.
Meanwhile, bring the chicken broth to a boil in a small saucepan and then add the rinsed quinoa. Place a lid on top then reduce heat to a simmer and cook for about 15 minutes - until the quinoa has absorbed all the broth. Let it rest off the heat for 5 minutes, then remove the lid and fluff with a fork, and then cool. This can be done ahead of time.
Divide the spinach and the quinoa between two bowls then top them with beets, oranges, and pomegranate seeds. Combine the ingredients for the orange balsamic vinaigrette in a mason jar then shake to combine them and drizzle the sauce over the bowls.