Description
A nutritious and colorful salad featuring roasted beets and quinoa, perfect for meal prep and customizable with various protein options.
Ingredients
Scale
- 2 cups cooked quinoa
- 4 medium beets, roasted and diced
- 1/2 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- Optional: goat cheese or feta for topping
Instructions
- Cook quinoa according to package instructions and let cool.
- If using raw beets, wrap them in foil and roast at 400°F for about 30 minutes until tender. Let cool, peel, and dice. Skip this step if using pre-cooked beets.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- In a large bowl, combine the quinoa and diced beets.
- Pour the dressing over the quinoa and beets, and toss gently to combine.
- Fold in the chopped walnuts just before serving.
- Top with optional cheese if desired.
Notes
- For meal prep, store the salad components separately and assemble before eating.
- Add protein such as grilled chicken or chickpeas to make it a complete meal.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: beet salad, quinoa salad, vegetarian, meal prep, healthy lunch
