If you're searching for a vibrant and nutritious dish that dazzles both the eyes and the palate, look no further than this Quinoa Beet and Blood Orange Salad! Bursting with flavors and textures, this salad combines the earthiness of roasted beets with the bright, citrusy zing of blood oranges, all harmoniously blended with fluffy quinoa and topped with creamy feta and crunchy walnuts. Perfect for a light lunch or as a stunning side dish at your next gathering, this recipe is not only quick to prepare but also a feast for the senses. Get ready to impress your friends and family with a dish that’s as beautiful as it is delicious—let's dive into the recipe!
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium beets, roasted and diced
- 2 blood oranges, segmented
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool completely.
- While quinoa is cooling, prepare the roasted beets. If not pre-roasted, wrap beets in foil and roast in a 400°F oven for 45-60 minutes until tender.
- Once beets are cool enough to handle, peel and dice them into small, uniform cubes.
- Carefully segment the blood oranges, removing all membrane and catching any excess juice.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Add diced beets, blood orange segments, crumbled feta, and chopped walnuts to the cooled quinoa.
- Pour the prepared dressing over the salad and gently toss to combine all ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill the salad for 15-20 minutes before serving to allow flavors to meld together.
- Serve cold or at room temperature, garnishing with additional feta or herbs if desired.
Tips
- Rinse the Quinoa: Always rinse your quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste.
- Roast Beets Ahead of Time: If you're short on time, consider roasting the beets in advance. They can be stored in the fridge for up to a week, making your salad preparation even quicker!
- Segmenting Blood Oranges: When segmenting blood oranges, use a sharp knife to carefully cut away the skin and pith, ensuring you capture all the juicy segments without any bitterness.
- Chill for Flavor: Allow the salad to chill for 15-20 minutes before serving. This resting time lets the flavors meld beautifully, enhancing the overall taste.
- Customize Your Salad: Feel free to add other ingredients like avocado, arugula, or even a sprinkle of pomegranate seeds for an extra pop of color and flavor!
- Make it Vegan: To make this salad vegan, simply omit the feta cheese or substitute it with a plant-based alternative.
- Serving Suggestions: This salad can be served cold or at room temperature, making it a versatile dish for any occasion—picnics, potlucks, or casual dinners!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
