Heat the oven to 350ºF.

• In a fine-mesh strainer, rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the cashews.

Lightly oil a sheet pan. In a small bowl, combine the cashews and honey, season with salt, and stir to coat. Spread in an even layer on the prepared sheet pan and toast in the oven until lightly browned, 6 to 8 minutes. Transfer to a plate to cool.
While the cashews toast, prepare the remaining ingredients.

• Zest the orange. Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
• Cut a small corner from the beet packaging and drain off excess liquid; cut the beets in half, then into ½-inch-thick wedges.
• Trim the ends from the celery; cut the celery on the diagonal into ¼-inch-thick slices.
• Strip the mint leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the curry vinaigrette base, orange zest, and 2 tablespoons oil. Season to taste with salt and pepper.

On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the naan until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster. Tear in half.
In a large bowl, toss the quinoa with half the vinaigrette. Stir in the orange slices, beets, celery, mint, arugula, and remaining vinaigrette. Toss well and season to taste with salt and pepper.

Transfer the quinoa salad to individual bowls, garnish with the goat cheese and cashews, and serve with the naan.

Chef’s Tip To prevent the beets from staining your cutting board, cover it with waxed or parchment paper before cutting them.