Quinoa and Roasted Beet Salad
1 cup quinoa
½ cup golden raisins
3 roasted beets*, cubed
½ cup sliced, toasted almonds
1 small apple, diced (use a sweet variety, not Granny Smith)
1 Tbsp. plus 1 tsp. The Spice Hunter Smoky Turmeric Global Fusion Rub
2 Tbsp. honey
2 Tbsp. water
Cook quinoa according to package directions, stir in golden raisins, and set aside to cool at room temperature. In a small bowl, combine rub, honey, and water; set aside. Once quinoa is cool, add the beets, almonds, and apples, then stir in the honey mixture until thoroughly combined. Serve on a bed of greens and top with goat cheese if desired.
*To roast beets: Heat oven to 400°F. Remove beet green from beets and reserve for another purpose or discard. Wrap beets in foil and roast 1 hour or until tender. Set aside until cool enough to handle. Once cool, gently peel with a pairing knife or spoon (peel should be easy to remove).