Ingredients
For the Salad:
4 medium beets, cooked and peeled
1 bunch fresh basil, chopped (about 2 cups)
1½ cups quinoa, uncooked
2 oranges, segmented
2 Belgian endives, sliced
2 teaspoons cumin seeds
¾ cup walnuts, lightly toasted and roughly chopped
¼ cup dried cranberries (optional)
For the Orange Vinaigrette:
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey or agave nectar
½ teaspoon crushed garlic (about 1 clove)
Zest of one orange
Salt and freshly ground pepper to taste
Instructions
1. Cook beets by boiling for 1 hour or roasting at 400°F for 40-70 minutes until fork-tender. Cool, peel and cube.
2. Rinse quinoa thoroughly. Cook with 3 cups water until tender (about 15 minutes). Let stand 5 minutes, then fluff.
3. Segment oranges over a bowl to catch juices. Toast walnuts 3-5 minutes until fragrant. Slice endives.
4. Toast cumin seeds 1-2 minutes until fragrant. Add to cooled quinoa with endives and most of the basil.
5. Make vinaigrette by combining oil, lemon juice, honey, garlic, orange zest, salt and pepper.
6. Toss beets with some basil and 1 tbsp vinaigrette. Toss quinoa mixture with remaining dressing.
7. Layer quinoa mixture, dressed beets, orange segments, and walnuts. Top with cranberries if using.
Notes
Wear gloves when handling beets to prevent staining.
For meal prep, store components separately and assemble just before serving.
Can substitute pre-cooked beets to save time.
Toast nuts and seeds carefully to prevent burning.
Add protein like chickpeas or chicken for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Salad
- Method: Stovetop, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: quinoa salad, beet salad, healthy salad, meal prep salad, vegetarian salad