Best 3 Quinoa Beet Salad Recipes
A delightful culinary journey awaits with our vibrant Quinoa Beet Salad, an explosion of flavors and textures. This wholesome dish features hearty quinoa, earthy beets, tangy goat cheese, crunchy walnuts, and a refreshing lemon-tahini dressing. It's a perfect blend of sweet, savory, and nutty flavors that will tantalize your taste buds. This recipe offers a vegan variation, substituting goat cheese with creamy avocado. For those seeking a protein boost, grilled chicken or salmon make excellent additions. Furthermore, we've included a delightful beet hummus recipe, a vibrant spread perfect for dipping vegetables, crackers, or pita bread. And if you're craving something warm and comforting, our quinoa beet soup, brimming with earthy flavors and nourishing ingredients, is sure to satisfy. Embark on this culinary adventure and relish the goodness of quinoa, beets, and a symphony of flavors.
Here are our top 3 tried and tested recipes!
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE
Steps:
- Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
- Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
- Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.
QUINOA BEET SALAD
With a few superfood ingredients, this colorful salad is an excellent choice for a healthy lifestyle! VIDEO https://youtu.be/otxbr5qF8Gg
Provided by CLUBFOODY
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- After beets are cooked, plunge them in an ice water bath until cool; remove skins and cube into bite-sized pieces.
- In a medium saucepan, add drained quinoa, water and ¼ teaspoons salt; stir well. Bring the mixture to a boil, cover and reduce heat to low; cook for 15 minutes. Remove from heat and let it sit for 5 to 8 minutes.
- Meanwhile, in a measuring cup or bowl, add grapeseed oil, orange juice, balsamic vinegar, honey, orange zest, Dijon mustard, cayenne, ½ teaspoons salt, black pepper and shallots; whisk until well blended. Transfer to the fridge until needed.
- Back to the quinoa, using a fork, fluff up and let it cool further, uncovered.
- Meanwhile assemble the salad; in a large bowl, add lettuce, cucumber, orange segments, walnuts, celery, and quinoa. Toss gently and season with cayenne pepper, salt and freshly ground black pepper, toss again. Add beets and 5 ½ ounces goat cheese. Drizzle with vinaigrette and toss again; add more vinaigrette as desired.
- When serving, sprinkle on the remaining crumbled goat cheese.
Nutrition Facts : Calories 576.9, Fat 38.7, SaturatedFat 11.3, Cholesterol 33.6, Sodium 1010.4, Carbohydrate 41.6, Fiber 5.7, Sugar 8.8, Protein 19.1
Tips:
- Choose fresh, high-quality ingredients for the best flavor and texture.
- Rinse the quinoa thoroughly before cooking to remove any bitter saponins.
- Use a combination of red and golden beets for a more colorful salad.
- Roast the beets in advance to save time. They can be roasted up to 3 days ahead and stored in the refrigerator.
- If you don't have any fresh herbs on hand, you can use 1 teaspoon of dried oregano or thyme instead.
- Toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned. This will bring out their flavor.
- Add a squeeze of lemon juice or a splash of vinegar to brighten up the flavors.
Conclusion:
This quinoa and beet salad is a healthy, delicious, and colorful side dish that is perfect for any occasion. It is packed with nutrients and fiber, and it is a great way to get your daily dose of fruits and vegetables. The roasted beets add a slightly sweet and earthy flavor, while the quinoa provides a nutty flavor and a chewy texture. The fresh herbs and walnuts add a bright and crunchy contrast. This salad is sure to be a hit at your next party or potluck.
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