Description
Vibrant Quinoa Salad with Beets, Walnuts, and Orange Vinaigrette is a delightful medley of textures and flavors that will brighten any meal. This colorful dish combines fluffy quinoa with roasted beets, crunchy walnuts, and a tangy orange vinaigrette, creating a refreshing salad that’s as nutritious as it is appealing. Ideal for gatherings or meal prep, this salad is sure to impress with its vibrant colors and delicious taste.
Ingredients
Scale
- 1 cup quinoa
- 2 medium beets (about 250g)
- 1/2 cup walnuts (toasted)
- 1/4 cup freshly squeezed orange juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan. Bring to a boil, then simmer covered for about 15 minutes or until water is absorbed.
- Preheat oven to 400°F (200°C). Wrap beets in foil, drizzle with olive oil, and sprinkle with salt. Roast for about 1 hour until tender. Cool, peel, and dice.
- In a bowl, whisk together orange juice, olive oil, Dijon mustard, salt, and pepper.
- Fluff cooked quinoa with a fork; add diced beets and walnuts. Pour over the vinaigrette and toss gently.
- Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 6g
- Sodium: 50mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For enhanced flavor, let the vinaigrette sit for at least 10 minutes before using. Customize by adding feta cheese or swapping walnuts for pecans or almonds.