Quinoa And Beet Salad
Looking for a flavorful and nutritious dish that brings a taste of Peru to your table? This Quinoa and Beet Salad is a delicious mix of fresh ingredients that will brighten up any meal. Packed with vibrant colors and a variety of textures, this salad is perfect for a light lunch or as a vibrant side dish to complement any main course. Let's get started on this Peruvian-inspired recipe!
Ingredients
Instructions
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Rinse the quinoa under cold water using a fine-mesh strainer to remove bitterness.
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In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
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Preheat the oven to 400°F (200°C).
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Toss the diced beets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the beets are tender and slightly caramelized. Let them cool.
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In a large mixing bowl, combine the cooked quinoa, roasted beets, diced avocado, crumbled feta cheese, chopped cilantro, and walnuts.
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Drizzle the lemon juice over the salad and sprinkle with lemon zest. Gently toss to combine all the ingredients.
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Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed.
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Serve the Quinoa and Beet Salad chilled or at room temperature.
Nutrition Facts
Serving size: 1 serving (about 1 cup)- Calories
- 350 kcal
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Cholesterol
- 15 mg
- Sodium
- 350 mg
- Total Carbohydrate
- 30 g
- Dietary Fiber
- 8 g
- Sugars
- 7 g
- Protein
- 9 g
Whether you're looking for a refreshing salad to enjoy on a sunny day or a colorful side dish to impress your guests, this recipe is a must-try. With its mix of wholesome ingredients and vibrant flavors, this Quinoa and Beet Salad will surely become a favorite in your recipe collection. Try it out and bring a taste of Peru to your home today!