Warm Spiced Quinoa Salad (Printable Version)
Earthy roasted beets, fluffy quinoa, and fragrant spices combine with a citrus dressing in a warm salad.
# What You Need:
→ Vegetables
01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 1 small red onion, sliced
03 - 2 cups baby spinach leaves, washed
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth or water
→ Spices & Seasoning
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 tablespoon freshly squeezed lemon juice
15 - 1 teaspoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, finely minced
→ To Serve
18 - 1/4 cup crumbled feta cheese (optional)
19 - 2 tablespoons chopped fresh parsley
20 - 2 tablespoons roasted pumpkin seeds
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss beet cubes and red onion slices with 1 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
03 - Bring quinoa and vegetable broth or water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - Whisk together the remaining olive oil, orange juice, lemon juice, maple syrup, Dijon mustard, and minced garlic in a small bowl to create the dressing.
05 - In a large bowl, combine the cooked quinoa, roasted beets and onions, and baby spinach. Drizzle with the dressing and toss gently to combine.
06 - Top the salad with crumbled feta cheese if using, chopped parsley, and roasted pumpkin seeds. Serve warm.
# Expert Tips:
01 -
- The roasted beets turn sweet and caramelized at the edges, nothing like the canned kind you remember avoiding.
- It tastes like something from a cafe but comes together in one hour with ingredients you probably already have.
- Leftovers actually improve overnight as the quinoa soaks up all that citrus and spice.
02 -
- Do not skip rinsing the quinoa or you will end up with a soapy aftertaste from the natural coating.
- Stir the beets halfway through roasting or the bottoms will burn while the tops stay pale.
- Add the spinach right before serving so it stays bright and does not turn drab from sitting in the warm quinoa too long.
03 -
- Roast extra beets and keep them in the fridge for quick salads, grain bowls, or snacking straight from the container.
- If your quinoa ever turns out mushy, you used too much liquid, so measure carefully next time and let it steam off the heat.
- Wear gloves when handling beets if you have somewhere to be later, because scrubbing pink fingers is harder than it sounds.