Roasted Beet Orange and Quinoa Salad

This vegan recipe for roasted beet orange and quinoa salad is full of protein, flavor, and texture. It´s dressed in a sweet balsamic vinaigrette. It is a great lunch option.

Course Salad

Cuisine Mexican

Cook Time 30

Total Time 30

Servings Servings

Calories 844kcal

Author Dora Stone

Ingredients

Salad

3 cups Quinoa cooked
2 medium Roasted beets cut into small dice (see notes)
3 Blood oranges cut into segments
1 ½ tbsp. Pumpkin seeds toasted
Balsamic Vinaigrette To taste

Dressing

½ cup Balsamic Vinegar
⅛ tsp. Dijon mustard
2 cloves Garlic
¾ cup Oil grapeseed
3 tbsp. Water room temperature
¾ tsp. Agave nectar or other plant-based sweetener

Instructions

Salad

In a large bowl combine quinoa, oranges, beets, and pumpkin seeds.
Add the desired amount of dressing and season to taste.

Dressing

Place vinegar, garlic clove, and mustard in a blender and blend on high until smooth.
Through the top of the blender, gradually pour in the oil, while running the blender on low/medium. The mixture will thicken as the oil is blended in.
After all of the oil has been added, pour in 3 tbsp. of water, and agave nectar.
Season to taste and serve.

Notes

To roast beets, preheat oven to 375 degrees F, coat beets lightly with oil, wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

You can use canned beets or steamed beets for a quick version of this recipe.

Nutrition