Get ready to fall in love with the most vibrant and delicious quinoa salad that will make your taste buds dance and your body thank you! This Roasted Beet and Carrot Quinoa Salad is not just a meal; it's a culinary adventure that combines the earthy sweetness of roasted vegetables with the protein-rich goodness of quinoa. Perfect for health-conscious foodies, meal preppers, and anyone looking to add a burst of color and nutrition to their plate, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 beets, roasted and diced
- 2 carrots, roasted and diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and peel the beets and carrots. Cut them into roughly 1-inch cubes, ensuring they are roughly the same size for even roasting.
- Toss the diced beets and carrots with 1 tablespoon of olive oil, sprinkle with salt and pepper. Spread them evenly on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes, turning once halfway through, until they are tender and slightly caramelized.
- While vegetables are roasting, rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat 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 let cool slightly.
- In a small bowl, whisk together remaining olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the cooked quinoa, roasted beets, roasted carrots, and crumbled feta cheese.
- Drizzle the dressing over the salad and gently toss to combine all ingredients.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm or at room temperature, garnishing with additional feta cheese if desired.
Tips
- Roasting Perfection: Cut your beets and carrots into uniform cubes to ensure even cooking. This guarantees a beautiful caramelization and prevents some pieces from burning while others remain undercooked.
- Quinoa Hack: Always rinse quinoa thoroughly before cooking to remove its natural coating (saponin) which can make it taste bitter. Use a fine-mesh strainer for best results.
- Flavor Boost: For an extra layer of flavor, consider adding toasted nuts like pine nuts or almonds, or sprinkle some fresh herbs like parsley or mint just before serving.
- Make-Ahead Friendly: This salad can be prepared in advance and stored in the refrigerator for up to 3 days. The flavors actually improve as they meld together!
- Customization Options: Feel free to swap feta for goat cheese, or add some leafy greens like arugula for additional nutrition and texture.
- Prevent Beet Bleeding: To keep your salad looking pristine, you can roast the beets separately and add them last to prevent the entire dish from turning pink.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 9g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
