Roasted Beet Quinoa Salad
A warm grain salad built on roasted beets, fluffy quinoa, and fresh vegetables. Tossed with a tangy vinaigrette and topped with a choice of protein or cheese for complete versatility.
Ingredients
Method
Preheat oven to 400°F. Peel and cut beets into 1-inch wedges. Toss with 1 tbsp olive oil, salt, and pepper on a sheet pan.
Roast beets for 30–35 minutes until tender and caramelized at the edges, stirring once halfway through.
Meanwhile, bring vegetable broth to a boil in a pot. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Let stand 5 minutes, then fluff with a fork.
In a small bowl, whisk together lemon juice, Dijon mustard, honey, 2 tbsp olive oil, salt, and pepper.
In a large mixing bowl, combine warm quinoa, roasted beets, red onion, and arugula.
Drizzle dressing over the salad and toss gently to combine. Top with crumbled cheese and toasted seeds or nuts. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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