Preparation Instructions

• Bring a large pot to a boil, add beets, and boil for about 1 hour until tender. Alternatively, wrap individually in foil, place on a baking sheet, and roast for 40 to 70 minutes until cooked. Remove from heat, let cool, peel skin, and cut into 1-inch cubes. Transfer to a small bowl, add ¼ cup of basil, and mix.
• Meanwhile, cook quinoa in salted water for about 15 minutes. Bring to a boil until water reaches the surface of the quinoa, then cover and reduce heat. Transfer quinoa to a mixing bowl.
• Using a sharp knife, cut the top and bottom off the oranges. Cut down the side of each orange, following its natural line, to remove the skin and white pith. Cut each orange into cross-sections.
• In a pan over high heat, toast cumin seeds until fragrant. Mix seeds into quinoa bowl. Add endive and remaining basil, and mix well.
• To make the dressing, mix all dressing ingredients in a small bowl and combine well.
• Pour 1 tablespoon of dressing over the beet-basil mixture and mix well. Pour remaining dressing into the quinoa salad and mix thoroughly.