Dairy-free Roasted Beet And Quinoa Salad
This Dairy-Free Roasted Beet and Quinoa Salad is a nutritious and colorful dish that is perfect for a light lunch or as a side dish for dinner. The combination of earthy roasted beets, fluffy quinoa, and a zesty vinaigrette creates a satisfying and flavorful salad.
Ingredients
- 3 medium beets, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the beets are tender.
- In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper to make the vinaigrette.
- In a large bowl, combine the roasted beets, cooked quinoa, chopped parsley, and walnuts. Drizzle the vinaigrette over the salad and toss to combine.
- Adjust seasoning with salt and pepper if needed. Serve the salad at room temperature or chilled.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
Supplies
Baking sheet Medium saucepan Whisk Large mixing bowl
Tools
Oven Stovetop
Serving suggestions
This salad pairs well with grilled chicken or as a topping for a bed of mixed greens.
Tips & tricks
To save time, you can roast the beets and cook the quinoa ahead of time and assemble the salad when ready to serve.
Cost
$10