Quinoa Salad With Roasted Beets And Feta

This vibrant quinoa salad is a symphony of flavors and textures, starring the sweet, earthy goodness of roasted beets alongside creamy feta cheese, fresh herbs, and a tangy dressing. It’s a nutritious, filling, and impressively delicious side dish or light lunch that’s perfect for any occasion.

Ready Time

1 hrs 15 mins

Yields

8 servings

Ingredients

2 cups quinoa, rinsed and drained
4 large beets
2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
2 cups mixed greens
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C). Wrap the beets in foil, drizzle with 1 tablespoon of olive oil, and roast for about 45 minutes, or until tender when pierced with a fork.

Let cool, then peel and dice.

In a large bowl, rinse the quinoa and cook according to package instructions. Drain and set aside.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

In a large bowl, combine the cooked quinoa, roasted beets, mixed greens, crumbled feta cheese, chopped parsley, and chopped dill.

In a small bowl, whisk together the apple cider vinegar and Dijon mustard. Season with salt and pepper to taste.

Pour the dressing over the quinoa mixture and toss to combine.

Serve immediately, garnished with additional chopped fresh herbs if desired.

Notes

Use a high-quality quinoa that’s been rinsed and drained to ensure it cooks evenly and has a better texture. For the beets, you can use any color you like, but keep in mind that red beets will give the quinoa a pinkish hue.

If you’re short on time, you can roast the beets ahead of time and store them in the fridge for up to a day.

Don’t overcook the onion, as it can quickly become too caramelized and sweet. You can customize the amount of garlic to your taste, and even add some grated ginger for extra flavor.

If you want a lighter dressing, you can reduce the amount of Dijon mustard or substitute it with a different type of mustard.

This salad will keep in the fridge for up to 3 days, but it’s best consumed fresh. Feel free to add other ingredients like chopped nuts, diced apples, or dried cranberries to make the salad your own.