Best 3 Spinach Salad With Red And Chioggia Beets Quinoa And Walnuts Recipes
Indulge in a symphony of colors and flavors with this vibrant spinach salad, a culinary masterpiece that combines the earthy notes of spinach, the sweetness of red and Chioggia beets, the nutty crunch of quinoa, and the delicate bite of walnuts. This delightful salad is not only a feast for the eyes but also a powerhouse of nutrients, offering a harmonious blend of vitamins, minerals, and antioxidants. Accompany this delectable salad with three irresistible dressing options: a tangy lemon vinaigrette, a creamy avocado dressing, and a zesty honey mustard dressing. Each dressing adds a unique layer of flavor, allowing you to customize your salad experience to your taste preferences. Whether you're a health-conscious individual, a food enthusiast, or simply seeking a refreshing and flavorful meal, this spinach salad with red and Chioggia beets, quinoa, and walnuts is sure to satisfy your cravings and leave you feeling invigorated.
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SPINACH SALAD WITH RED AND CHIOGGIA BEETS, QUINOA AND WALNUTS
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn't what the salad is about. It's about beets and spinach. I usually slice beets for salads, or cut them into wedges. Buthere I cut them into very small dice, so the quinoa/beets/walnuts/blue cheese mixture comes together in particularly appealing bites.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 6 as a side dish
Number Of Ingredients 14
Steps:
- Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.
- In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
- Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 296 milligrams, Sugar 2 grams, TransFat 0 grams
QUINOA WILTED SPINACH SALAD
Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! -Sharon Ricci, Mendon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.
Nutrition Facts : Calories 171 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
BEET SPINACH SALAD
My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
Tips:
- Choose the right quinoa: For this salad, it's best to use a white or red quinoa, as they have a lighter flavor and won't overpower the other ingredients.
- Cook the quinoa perfectly: Quinoa is done cooking when the grains are tender and have a slight bite to them. Be sure to rinse the quinoa well before cooking to remove any bitterness.
- Roast the beets: Roasting the beets intensifies their sweetness and flavor. Be sure to toss them with olive oil and salt before roasting to help them caramelize.
- Use a variety of greens: This salad uses a mix of spinach, arugula, and radicchio, but you can use any greens you like. Just be sure to wash them well before using.
- Don't overdress the salad: A little bit of dressing goes a long way in this salad. Be sure to toss the salad gently to evenly coat the leaves.
Conclusion:
This spinach salad with roasted beets, quinoa, and walnuts is a delicious and healthy way to enjoy your favorite vegetables. It's perfect for a light lunch or dinner, and it's also a great way to get your daily dose of fruits and vegetables. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.
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