Quinoa Salad with Roasted Beets
Try this Quinoa Salad with Roasted Beets recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- salt to taste
- salt and pepper to taste
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 3 cups cooked quinoa
- 1 t raw honey or maple syrup
- 2 beets peeled (greens removed) and cubed
- 2 t avocado or coconut oil
- juice of half a large orange or 1/4 cup orange jui
- 2 tsp soy sauce or tamari (i used organic soy)
- 1-2 tsp balsamic vinegar
- 3-4 handfuls of baby spinach
- Carbohydrate 144.15394 g
- Cholesterol 0 mg
- Fat 26.4130400172016 g
- Fiber 18.9545996742249 g
- Protein 29.8032 g
- Saturated Fat 1.8659700023752 g
- Serving Size 1 1 recipe (696g)
- Sodium 3609.57457291701 mg
- Sugar 125.199340325775 g
- Trans Fat 13.2712000004658 g
- Calories 930 calories
Preheat oven to 375.Place the beets on a lined baking sheet and drizzle with the 2 T coconut or avocado oil.Sprinkle with sea salt.Roast in the oven for about 45 minutes.While the beets are roasting, you can cook the quinoa according to the package instructions. I actually cooked the quinoa the day before. If you buy your quinoa in bulk, cook it 2 parts water per 1 part quinoa.Once the beets are done roasting, let them cool.Once cooled, combine the beets and quinoa in a large bowl.In a small bowl, combine: olive oil, orange juice, soy sauce, balsamic vinegar, garlic and honey.Whisk into a dressing.Pour over the beets and quinoa.Fold in the spinach.Now salt to taste and that’s it.
