INGREDIENTS
3
Beets (about 1 1/4 pounds), medium
1/2 cup
Dates, pitted
3
Oranges, medium
3/8 cup
Parsley, fresh
1
Pomegranate, whole
2 cups
Vegetable broth
1 tbsp
Sherry vinegar or freshly squeezed lemon juice
2 cups
Quinoa, red
1/2 tsp
Pepper, freshly ground
1 tsp
Salt
3 tbsp
Olive oil, extra-virgin
1 1/2 cups
Water