Description
A bright, earthy bowl that balances nutty quinoa, sweet roasted beets, peppery arugula, salty feta, and crunchy walnuts.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 medium beets, roasted and diced
- 4 cups arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness. If your beets are not already roasted, preheat the oven to 400°F (200°C), scrub the beets, wrap them in foil, and roast for 45–60 minutes until tender. Let roasted beets cool, then peel and dice them. Measure and prep the arugula, feta, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of black pepper. Taste and adjust.
- Combine rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and let the quinoa cool slightly (about 10 minutes).
- In a large bowl, combine the cooked quinoa, diced roasted beets, arugula, crumbled feta, and chopped walnuts. Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30–60 minutes for flavors to meld.
Notes
Roast beets wrapped in foil with a drizzle of oil for sweeter, caramelized flavor. Store components separately for optimal texture if preparing in advance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 5g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg