Looking for a vibrant and nutritious dish that will tantalize your taste buds? Look no further than our Quinoa Salad with Roasted Beets and Carrots! This delightful vegetarian recipe is not only bursting with color but also packed with flavor and health benefits. Imagine the sweetness of caramelized beets and carrots mingling with fluffy quinoa, crunchy walnuts, and creamy feta cheese, all drizzled with a tangy balsamic dressing. Whether you're meal prepping for the week or hosting a gathering, this salad is sure to impress your guests and leave them asking for seconds. Ready to elevate your salad game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium beets, roasted and diced
- 2 carrots, roasted and diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the beets and carrots, allowing them to caramelize and develop a rich flavor.
- Prepare the beets and carrots for roasting. Wash the beets thoroughly to remove any dirt. Wrap each beet in aluminum foil, making sure they are tightly sealed. For the carrots, peel them and cut them into evenly sized pieces, about 1-inch thick. Place the carrots on a baking sheet lined with parchment paper.
- Drizzle the carrots with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat the carrots evenly. Place the baking sheet with the carrots in the preheated oven.
- Roast the carrots for about 20-25 minutes, or until they are tender and slightly caramelized. While the carrots are roasting, place the wrapped beets in the oven as well. They will take about the same time to roast.
- While the beets and carrots are roasting, rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Once the water reaches a boil, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for an additional 5 minutes.
- After the beets have roasted for about 30-35 minutes, check for doneness by inserting a knife into the largest beet. If it slides in easily, the beets are done. Remove the beets from the oven and let them cool slightly before unwrapping.
- Once the beets are cool enough to handle, peel the skins off using your hands or a paper towel, and then dice them into small cubes.
- In a large mixing bowl, combine the cooked quinoa, roasted diced beets, roasted carrots, crumbled feta cheese, and chopped walnuts. Gently toss the ingredients together until evenly mixed.
- In a small bowl, whisk together the balsamic vinegar, remaining 2 tablespoons of olive oil, and a pinch of salt and pepper to create a dressing. Pour the dressing over the quinoa salad and toss gently to coat all the ingredients evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve warm or at room temperature, and enjoy your delicious Quinoa Salad with Roasted Beets and Carrots!
Tips
- Roasting Perfection: Ensure your beets and carrots are cut into uniform sizes for even roasting. This helps them cook at the same rate and achieve that perfect caramelization.
- Quinoa Rinse: Don’t skip rinsing the quinoa! This step removes the natural coating called saponin, which can impart a bitter taste. A quick rinse under cold water will do the trick.
- Flavor Boost: For an extra flavor kick, try adding fresh herbs like parsley or basil to your salad. They’ll brighten up the dish and add a fresh note.
- Make Ahead: This salad can be made ahead of time! Just store the components separately and combine them with the dressing right before serving to keep everything fresh and crisp.
- Serving Suggestions: Serve this salad warm, at room temperature, or chilled. It’s versatile enough to be a side dish or a hearty main course, perfect for any occasion!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
