Quinoa Beet Salad
Here at Club Foody, we start the New Year off on the right foot. The first recipe I love to share with you is a tasty salad. After over-consuming food and alcohol during the Holidays, it’s a healthy way to eat just having a salad for a couple of days. In 2017, I presented you my Julienne Salad and the following year was another beautiful one… my Winter Citrus Salad. A couple years ago was Asian Chicken Salad, in 2020 the Classic Cobb Salad and next year my Pear Pomegranate Blue Cheese Salad!
For 2021, I couldn’t resist posting a favorite of mine… my Quinoa Beet Salad! Served with a lovely orange vinaigrette, this is a flavorful recipe to enjoy anytime. When I make this salad for David and I, we don’t eat anything else, it’s that filling!
Beets are so nutritious! They are low in calories and packed with amazing vitamins and minerals! This vegetable fights inflammation, detoxes our body, gives us a boost of energy, etc. It’s a vegetable that should definitely be in our diet more often. In the video, I steam my beets but there’s nothing stopping you from boiling, roasting or baking them. Here’s a great tutorial on different ways to cook them. Click here to find out how… Beets ~ Prep & 4 Ways to Cook
Another amazing ingredient is the quinoa! This is a “superfood” seed (although we treat it as a grain) that should be in your diet. It’s gluten-free, a rich source of protein, high in fiber, vitamins and minerals. I like to pre-soak it for at least 2 hours or overnight in 4 times more lukewarm water vs the volume of the seeds. It helps to remove the bitterness from its natural coating and also makes it more digestible. After the quinoa is soaked, simply drain, rinse and cook.
There’s no doubt that I love cheese! I love it so much that my nickname among my friends is “Minnie Mouse”… that should tell you quite a lot. In this flavorful salad, I add crumbled goat cheese. This added ingredient wraps up the dish so nicely! When it comes to crumbling this kind of cheese, it’s not obvious unless you use my little kitchen trick. To find out about it, click on this link… Secret for Better Grating Soft Cheeses/Butter
Although I like to start a new chapter by featuring a salad, throughout the year I still share similar recipes other than my Quinoa Beet Salad including Classic Pasta Salad, Moroccan Couscous Salad, Tabbouleh, Mixed Tomato Salad, Caesar Salad, Salade Lyonnaise ~ Lyonnaise Salad, and so on.
There’s nothing better than starting the New Year off with some great resolutions. Healthy eating is one of them that most people have on their list. This Quinoa Beet Salad is exactly what you’re looking for; delicious, healthy, colorful and easy to make… a great choice to start 2021 off on the right foot!
Bon Appétit!
Check out these other tasty salad recipes…
– Greek Salad
– Strawberry Salad
– Cran-Apricot California Salad
– Hearts of Palm Salad
– Cucumber Salad
– Moroccan Potato Salad
and for even more salad recipes, click on this link… Recipe Category • Salads & Dressings
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Quinoa Beet Salad
Hover to scale
Ingredients
SALAD
- 3 large beets (steamed, cooked or baked), skins removed and cubed into bite-sized pieces tips & tricks
- 1 cup quinoa, pre-soaked for at least 2 hours, rinsed and drained Footnote
- 2 cups water
- 3/4 tsp. ground Himalayan sea salt, or to taste and divided
- 3 cups lettuce (Romaine, butter or Spinach), torn into pieces
- 1/2 large English cucumber, peeled and quartered
- 3 medium mandarin oranges, peeled and segmented
- 1/2 cup walnuts, chopped
- 1/4 cup celery, chopped tips & tricks
- 1/4 tsp. cayenne pepper, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 155 grams (5.5 oz.) goat cheese, crumbled and divided tips & tricks
VINAIGRETTE
- 1/4 cup grapeseed oil tips & tricks
- 2 tbsp. freshly squeezed orange juice tips & tricks
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. honey (substitute agave nectar) tips & tricks
- 1 tsp. orange zest
- 1 tsp. Dijon mustard
- 1/8 tsp. cayenne pepper, or more to taste
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 tbsp. shallots, finely chopped *optional
Directions
SALAD
- After the beets are cooked, plunge them in an ice water bath until cool; remove the skins and cube into bite-sized pieces.
- In a medium saucepan, add drained quinoa, water (*see footnote) and ¼ tsp. salt; stir well. Bring the mixture to a boil, cover and reduce the heat to low; cook for 15 minutes. Remove from the heat and let it sit for 5 to 8 minutes. Meanwhile, make the vinaigrette.
- Using a fork, fluff up the quinoa and let it cool further, uncovered.
- To assemble the salad; in a large bowl, add lettuce, cucumber, orange segments, walnuts, celery, and cooled quinoa. Toss gently and season with cayenne pepper, salt and freshly ground black pepper, toss again. Add beets and 5 oz. goat cheese. Drizzle with vinaigrette and toss again; add more vinaigrette as desired.
- When serving, sprinkle on the remaining ½ oz crumbled goat cheese.
VINAIGRETTE
- In a measuring cup or bowl, add grapeseed oil, orange juice, balsamic vinegar, honey, orange zest, Dijon mustard, cayenne, ½ tsp. salt, black pepper and shallots; whisk until well blended. Transfer to the fridge until needed.
Notes
Don't forget to rate and comment on this recipe!
