Honeyed Beet Quinoa Summer Salad
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden

6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa (or another grain such as brown rice, bulghur or couscous)
1 cup crumbled feta cheese, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots
lettuce greens, ready for eating as salad (plus mizuna and/or sorrel would be nice)

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Note: warm up the honey a little bit before mixing it in the juices/oil). Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.