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Quinoa Salad with Beets and Herbs

Use savory beets and high fiber quinoa as a base to this simple salad and boost the flavor with plenty of fresh herbs.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: Americana
Keyword: beet salad, hearty salad, quinoa salad
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6
Calories:
Author: Ginger Hultin

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 3 medium red beets
  • 1/2 bag (5 oz) frozen chopped butternut squash, thawed for 2-4 hours you can also use 1/2 a medium-sized fresh squash
  • 1/2 pint cherry tomatoes, quartered
  • 1 15- ounce can chickpeas, rinsed and drained
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons freshly squeezed lemon juice
  • 4 Tablespoons olive oil
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon fresh or dried oregano
  • 1 teaspoon fresh or dried basil

Instructions

  • Preheat the oven to 350 degrees. Combine the quinoa and water in a sauce pan and bring to a boil, then simmer, covered, over low heat until tender, about 15-20 minutes. Set it aside to cool.
  • Roast the beets in foil for one hour then set aside to cool in a large mixing bowl.
  • When the beets are cool enough to handle, peel and chop them into small pieces. Place them in a large bowl and add the butternut squash, the quartered cherry tomatoes, and the beans.
  • In a small bowl, whisk together the olive oil, vinegar, lemon juice, mustard, salt, pepper, oregano, and basil. Gently fold the quinoa into the  mixed vegetables, then drizzle the bowl with dressing. Serve immediately or portion into containers to take as leftovers.

Notes

Makes great leftovers!
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