Wheat-free Roasted Beet And Quinoa Salad
This Wheat-Free Roasted Beet and Quinoa Salad is a delicious and nutritious dish that's perfect for a light lunch or as a side dish for dinner. The combination of earthy roasted beets, nutty quinoa, and tangy vinaigrette creates a flavorful and satisfying 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 crumbled feta cheese (optional)
- 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 preheated 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 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the cooked quinoa, roasted beets, parsley, walnuts, and feta cheese (if using). Drizzle the vinaigrette over the salad and toss to combine.
- Season with additional salt and pepper to taste. Serve the salad at room temperature or chilled.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 40g
- Protein
- 8g
- Fat
- 6g
Supplies
Baking sheet Medium saucepan Whisk Large mixing bowl
Tools
Oven
Serving suggestions
This salad is delicious on its own as a light lunch or served as a side dish with grilled chicken or fish. It pairs well with a glass of crisp white wine.
Tips & tricks
To save time, you can roast the beets and cook the quinoa in advance and store them in the refrigerator until ready to assemble the salad.
Cost
$10