Spinach Quinoa Salad with Roasted Beets
Quinoa is one of the best sources of plant-based protein, making it the perfect base for a nutritious salad. The sweet, earthy flavor of beets creates a wonderful contrast with the fresh spinach and crunchy walnuts. The balsamic vinaigrette adds a touch of brightness to the salad, while the toasted walnuts provide extra flavor and texture. This dish is not only nutritious and healthy but also incredibly delicious, making it a perfect choice for a light lunch or dinner. Quinoa and walnuts together ensure adequate protein and fiber intake, while beets provide plenty of vitamins.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly under cold running water. Combine the quinoa with twice the amount of water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
2
Peel the beets and dice them into small cubes. Place the diced beets in a saucepan with boiling water and cook for 20 minutes, or until tender.
3
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, or until fragrant. Roughly chop the toasted walnuts.
4
Thinly slice the red onion.
5
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper.
6
In a large salad bowl, combine the cooked quinoa, beets, fresh spinach, and red onion.
7
Drizzle the dressing over the salad and toss gently to combine. Sprinkle with the toasted walnuts.
8
Serve immediately. This salad is best enjoyed fresh.
