Quinoa Salad with Roasted Beets, Blood Orange and Feta
A colorful winter quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.
Servings: 4 servings
Calories: 465kcal
Cost: $5
Ingredients
- 2 yellow beets
- 2 cups cooked quinoa
- 1 blood orange peeled and cut into segments
- 1 cup pomegranate seeds
- ½ cup crumbled feta cheese
- Mint leaves roughly chopped
Blood Orange Vinaigrette
- ½ cup olive oil
- 1 blood orange zest and juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- Salt and pepper
Instructions
- Pre-heat oven to 400 degrees Fahrenheit and wrap beets in foil tightly. If any are very large, cut in half before wrapping in foil.
- Place beets on a baking sheet and roast for 45 minutes to 1 hours until cooked through. You can test this by inserting a knife all the way through. Once done, remove and let cool for about an hour.
- Once beets are cool enough to handle, peel the outer peel off and cut into ¼ inch pieces.
- In a large bowl, add the cooked quinoa, roasted beets, blood orange segments and toss to combine. Stir in crumbled feta, pomegranate seeds and mint.
- For the dressing, Combine all the dressing ingredients in a bowl or mason jar and whisk or shake to incorporate. taste for seasoning and adjust as needed.
- Pour vinaigrette all over quinoa salad and gently toss and garnish with extra herbs if preferred.
Notes
This is a perfect recipe to prep ahead of time: Roast the beets a day ahead and let cool in fridge before adding to salad.
Do the same for quinoa and make a batch ahead of time.
Quinoa beet salad holds up very well in the fridge and the quinoa soaks up the dressing up. Will stay in an airtight container for 3-4 days, though the herbs will start to wilt.
If making ahead of time, add the fresh herbs and feta closer to serving for optimal freshness.
Nutrition
Calories: 465kcal | Carbohydrates: 36g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 250mg | Potassium: 417mg | Fiber: 6g | Sugar: 13g | Vitamin A: 112IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg