Dive into a vibrant bowl of health with our Quinoa Salad featuring roasted beets, juicy oranges, and sparkling pomegranate seeds, all tied together with a zesty homemade vinaigrette. This colorful dish not only pleases the eye but also packs a nutritious punch, making it a perfect choice for a wholesome lunch or a side at your next dinner party.
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Quinoa Salad with Beets, Oranges, and Pomegranate
Dive into a vibrant bowl of health with our Quinoa Salad featuring roasted beets, juicy oranges, and sparkling pomegranate seeds, all tied together with a zesty homemade vinaigrette. This colorful dish not only pleases the eye but also packs a nutritious punch, making it a perfect choice for a wholesome lunch or a side at your next dinner party.
Ingredients
- 1 cupquinoa
- 2 cupswater
- Salt, to taste
- 2medium beets, roasted, peeled, and diced
- 2oranges, peeled and segmented
- 1/2 cuppomegranate seeds
- 1/4 cupchopped fresh parsley
- 1/4 cupwalnut pieces, toasted (optional)
- For the Vinaigrette:3 tablespoonsolive oil1 tablespoonred wine vinegar1 tablespoonorange juice1 teaspoonhoneySalt and pepper, to taste
- 3 tablespoonsolive oil
- 1 tablespoonred wine vinegar
- 1 tablespoonorange juice
- 1 teaspoonhoney
- Salt and pepper, to taste
Instructions
- Prepare the Quinoa:Rinse quinoa under cold running water until the water runs clear.In asaucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt, reduce to a simmer, cover, and cook for 15 minutes or until all water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- Rinse quinoa under cold running water until the water runs clear.
- In asaucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt, reduce to a simmer, cover, and cook for 15 minutes or until all water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- Make the Vinaigrette:In a small bowl,whisktogether olive oil, red wine vinegar, orange juice, andhoney. Season with salt and pepper to your taste.
- In a small bowl,whisktogether olive oil, red wine vinegar, orange juice, andhoney. Season with salt and pepper to your taste.
- Assemble the Salad:In alarge salad bowl, combine cooled quinoa, diced beets, orange segments, pomegranate seeds, and chopped parsley.Drizzle with vinaigrette and toss to combine thoroughly.If desired, top with toasted walnut pieces for added crunch.
- In alarge salad bowl, combine cooled quinoa, diced beets, orange segments, pomegranate seeds, and chopped parsley.
- Drizzle with vinaigrette and toss to combine thoroughly.
- If desired, top with toasted walnut pieces for added crunch.
Notes
Roasting Beets: Wrap beets in aluminum foil and roast in a preheatedovenat 375°F (190°C) for about 45-60 minutes, or until tender. Allow to cool, then peel and dice.
Serving Suggestion: Let the salad sit for about an hour before serving to let the flavors meld together beautifully.
Storage: Store in an airtight container in the refrigerator for up to three days.
Nutrition
- Calories: 240 kcal
- Sugar: 12 g
- Fat: 10 g
- Carbohydrates: 34 g
- Protein: 6 g
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