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very easy
Prep Time
25 mins
Total Time
50 mins


2 cups
Compliments Reduced Sodium Chicken Broth
500 mL
large beets, peeled and diced (about 4 cups/1 L)
1 cup
Compliments Organic Quinoa (uncooked)
250 mL
seedless oranges
3 tbsp
Compliments Extra Virgin Olive Oil
45 mL
3 tbsp
lemon juice
45 mL
½ tsp
2 mL
½ tsp
ground black pepper
2 mL
¼ cup
sliced almonds, toasted
60 mL
¼ cup
finely chopped green onion
60 mL


Step 1

Bring broth to a rapid simmer over medium-high heat; add the diced beets. Cover and lower heat to a gentle simmer for 4 to 5 min. Stir in quinoa; cover. Lower heat again to a bare simmer, cook (undisturbed) until liquid is absorbed, about 15 min. Remove from heat (keep covered); let stand 10 min.

Step 2

Meanwhile, segment the oranges while catching juices to use in dressing. To segment an orange, slice a thin layer off the top and bottom. Stand the fruit upright. Slice down, under the rind, in sections around the orange,to remove all the rind. Holding the peeled orange in your hand, over a bowl to catch the juices, slide the knife alongside the membranes to release the orange segments. Reserve the segments in a dish. Squeeze the juices from the membrane into the juice bowl. Repeat for all oranges.

Step 3

Into the bowl of orange juice, whisk in the olive oil, lemon juice, salt and pepper to make the dressing. Gently mix into the cooked quinoa and beets to coat evenly. Transfer to a serving bowl or plates.

Step 4

Garnish with reserved oranges, toasted almonds and green onion to serve.


Try this dish with Dill Salmon sold in the Seafood Dept.
Swap vegetable broth for chicken broth.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/6 of the recipe
11 g
Saturated Fat:
1.5 g
37 g
6 g
12 g
7 g
440 mg
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