Roasted Beet Quinoa Salad

Cyndy made this delish salad for us when we visited a few days ago, along with her wild rice salad. This recipe is super fast if you buy pre-cooked beats, which we get at Trader Joes. Trader Joes also carries a good vegan feta, but of course you could use real feta if you prefer. 


6 medium roasted beets, chopped
1 C dry quinoa + 2 C water
1 cup fresh spinach leaves, ribboned
3 scallions (green onions), chopped
3 oz feta (vegan, from Trader Joes), crumbled on top
1/4 C pine nuts (best!) or pumpkin seeds, roasted

3 T olive oil
Juice from 1 lemon or lime juice
Salt and pepper to taste


Cook the quinoa: Rinse, add water, cook in the microwave on high 5 minutes, let cool a minute, stir, and cook 2 more minutes. (Or cook in a pot, if you prefer.) 

While that's cooking, chop the beets, spinach, and scallions. (To "ribbon" spinach, put a few leaves together, roll, and cut in the short direction.) Toast the pine nuts on a tray in the oven for a few minutes to make them even tastier.

Mix the dressing. Toss all the ingredients together in a bowl. Serve!

Ribboned spinach:



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