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
- 2 yellow beets
- 2 cups cooked quinoa
- 1 blood orange peeled and cut into segments
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- Mint leaves roughly chopped
Blood Orange Vinaigrette
- 1/2 cup olive oil
- 1 blood orange zest and juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- Salt and pepper
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 1/4 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.
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.
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