Serves 4-6; can be doubled.
For the salad:
1/2 cup red (or white) quinoa
4 medium beets, cooked, peeled and diced
1/4 cup pecan halves
1/4 cup dried cranberries
1/4 cup sliced scallions
Segments from 1/2 large navel orange, chopped
Chopped green onions, for garnish (optional)
For the dressing:
1/4 tsp orange zest
Juice of 1/2 large navel orange
1 tsp pomegranate molasses
1/2 teaspoon extra virgin olive oil
Kosher salt and fresh black pepper, to taste
Cook the quinoa in your rice cooker or on the stovetop, according to package directions. Allow to cool to room temperature, 15 minutes. You will have 1-1/2 cups of cooked quinoa.
In a large mixing bowl, combine the quinoa with the remaining salad ingredients.
In a jar with a tight-fitting lid, mix together all of the dressing ingredients. Put the lid on tightly, and shake to emulsify the dressing.
Pour the dressing over the salad, and toss. Let sit for up to 1 hour at room temperature before serving.