Description
A vibrant, nutrient-rich salad blending roasted beets with fluffy quinoa and fresh parsley. Light, satisfying, and versatile as a side or main, this plant-based dish highlights the natural sweetness of beets and the earthy texture of quinoa for a refreshing, protein-packed meal.
Ingredients
Quinoa, 1 cup (rinsed before cooking)
Beets, 2 medium (roasted, peeled, and diced)
Fresh parsley, 1/4 cup chopped
Olive oil, 2 tablespoons (for roasting and dressing)
Lemon juice, 1 tablespoon (freshly squeezed)
Garlic, 1 clove (minced; optional substitution with garlic powder)
Red onion, 1/4 cup (thinly sliced; optional for depth)
Instructions
Preheat oven to 400°F (200°C).
Cut beets into 1-inch cubes. Place on a baking sheet, drizzle with 1 tbsp olive oil, and toss gently. Roast for 20-25 minutes, or until tender and slightly golden.
While beets roast, rinse quinoa under cold water for 1 minute and drain well.
In a medium pot, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, and minced garlic. Drizzle over cooked quinoa and roasted beets.
Gently toss to combine. Fold in optional sliced red onion and chopped fresh parsley. Adjust seasoning with salt and pepper if desired.
Serve warm, at room temperature, or chilled, according to preference.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
This salad can be refrigerated and served at room temperature or cold.
For a heartier meal, serve with grilled chicken, tofu, or chickpeas.
Garlic can be omitted or replaced with garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg