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Quinoa Salad with Roasted Beets, Feta + Pine Nuts

Quinoa Salad with Roasted Beets, Feta + Pine Nuts

A healthy, easy quinoa salad recipe with roasted beets. Even with roasting the beets, it's ready in less than an hour. Enjoy as a tasty side dish or salad or even leftovers the next day! Naturally gluten-free, easily made vegan (just omit the feta).
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 350 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup uncooked quinoa (200 g)
  • 2-3 small to medium-sized beets, peeled, halved, then quartered (500-600 g)
  • extra-virgin olive oil, to coat the beets
  • sea salt and freshly ground pepper, to taste
  • 25 g dried organic cranberries, coarsely chopped
  • 1 small bunch flat leaf parsley leaves, chopped
  • 2 tablespoons pine nuts, lightly toasted
  • crumbled feta, to garnish (50 g or more)

For the dressing:

  • 2 tablespoons white balsamic vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon pure maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt

Method

  1. Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
  2. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
  3. Meanhwile, toss the beets with a drizzle of olive oil, season with salt and pepper and spread evenly on the baking sheet (Note: since I used two different types of beets I tossed them with oil using seperate bowls so that the red beets wouldn’t stain the yellow ones).
  4. Transfer the beets to the preheated oven and bake for about 35 minutes, flipping the slices halfway through, until the beets are tender (cooking time may vary slightly depending on the size of the beet pieces). Remove from oven and set aside.
  5. In a small bowl, whisk together the dressing ingredients until well combined.
  6. Add the cranberries and parsley to the bowl with the quinoa, pour over the dressing and toss to combine. Add the roasted beets and gently toss again. Sprinkle with the pine nuts and crumbled feta. Serve and enjoy!

Notes

  • I like to serve this salad at room temperature or just slightly warm. Plus leftovers keep really well, so this salad can also be enjoyed the next day (and even day after).
  • To toast the pine nuts, dry fry them in small skillet until golden. Pine nuts toast quickly, so keep an eye on them!
  • If buying beets with fresh looking greens, don’t toss them — enjoy them sautéed or add them to your morning smoothie!