Quinoa Salad with Roasted Beets and Baby Spinach

Quinoa Salad with Roasted Beets and Baby Spinach
Staff Writer
Quinoa Salad with Roasted Beets, Chickpeas, Baby Spinach, and Orange
Karina Allrich
Quinoa Salad with Roasted Beets, Chickpeas, Baby Spinach, and Orange

This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese. I've also served this quinoa salad with a sprinkle of toasted slivered almonds.

Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.

Click here to see Gluten-Free Recipes That Actually Taste Good.

4
Servings
412
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 beets, trimmed and quartered
  • 1 tablespoon olive oil
  • Sea salt and freshly ground pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons gluten-free tamari sauce, preferably organic
  • 1 teaspoon balsamic vinegar or rice vinegar
  • 1 tablespoon raw agave nectar or local honey, preferably organic
  • 3 cups cooked quinoa
  • 1 cup chickpeas
  • 2 handfuls baby spinach leaves
  • 1 orange, peeled and cut into bite-sized pieces
  • Crumbled goat cheese or slivered almonds, for serving (optional)

Directions

Preheat the oven to 375 degrees.

Place the beets on a medium-sized roasting pan and coat with the olive oil. Season with sea salt, to taste. Place the pan in the center of the oven and roast until the beets are tender, about 45 minutes. Remove the beets from the oven and set aside to cool. When cool enough to handle, rub off the skin, and cut the beets into bite-sized pieces.

Combine the extra-virgin olive oil, orange juice, tamari, vinegar, and agave in a glass measuring cup and whisk. Set aside. Combine the warm, cooked quinoa in a mixing bowl with the chickpeas and baby spinach leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Gently add the cut up roasted beets and fresh orange pieces. Do not overmix or the entire salad will turn beet red. (I think it's more attractive to keep the staining to a minimum.) Serve with some fresh goat cheese or slivered almonds, if desired.

Nutritional Facts

Total Fat
21g
30%
Sugar
5g
6%
Saturated Fat
15g
63%
Cholesterol
4mg
1%
Carbohydrate, by difference
45g
35%
Protein
11g
24%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
51mg
5%
Choline, total
39mg
9%
Fiber, total dietary
7g
28%
Folate, total
90µg
23%
Iron, Fe
3mg
17%
Magnesium, Mg
112mg
35%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
280mg
40%
Selenium, Se
7µg
13%
Sodium, Na
171mg
11%
Water
157g
6%
Zinc, Zn
2mg
25%

Quinoa Salad Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Salad Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.