EatingWell: A party on a plate
3 medium oranges
1 tablespoon sherry vinegar or freshly squeezed lemon juice
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh parsley plus 2 tablespoons, divided
1/2 cup chopped pitted dates
1 whole pomegranate, seeded
Position rack in center of oven; preheat to 350 F.
Trim the root end of the beets, and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on high until the beets are tender, about 10 minutes, depending on size.)
Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
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