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Quinoa Beet & Orange Salad

Quinoa Beet & Orange Salad

Enjoy this Quinoa Beet & Orange Salad with homemade honey vinaigrette, pomegranates, pumpkin seeds, and cranberries for a nutritious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Cuisine Vegetarian
Servings 4 servings
Calories 208 kcal

Equipment

  • baking sheet
  • large bowl
  • Small Bowl
  • Whisk

Ingredients
  

Beet & Orange Salad

  • 1 large beet
  • 0.25 teaspoon olive oil
  • Sea salt and ground black pepper to taste
  • 1.5 cups cooked quinoa If cooking quinoa, ½ cup dry quinoa will make 1 ½ cup cooked quinoa.
  • 0.75 cup pomegranate seeds from 1 medium pomegranate
  • 3 medium oranges peeled and chopped
  • 2 tablespoons dried cranberries
  • 2 tablespoons pumpkin seeds
  • 0.25 cup fresh parsley chopped

Honey Vinaigrette

  • 2 tablespoons olive oil
  • 0.5 teaspoon honey
  • 1 teaspoon white balsamic vinegar or white wine vinegar
  • 0.5 teaspoon garlic minced
  • Sea salt and ground black pepper to taste

Instructions
 

Preparation

  • Preheat oven to 450F.
  • Peel and chop the beet into ½ inch pieces. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake at 450F for 20-25 minutes, or until the beets are tender.
  • In a large bowl, add the cooked quinoa, pomegranate seeds, chopped oranges, dried cranberries, pumpkin seeds and parsley. Add roasted beet to the bowl when it is done.
  • In a small bowl, whisk together the vinaigrette ingredients. Pour over the quinoa beets and fruit. Toss together until well combined.
  • Serve room temperature or chilled.

Notes

If making ahead of time, wait to mix in pumpkin seeds until serving. Can store leftovers refrigerated for up to 2 days.

Nutrition

Serving: 1servingCalories: 208kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 308mgFiber: 6gSugar: 19g
Keyword beet salad, Healthy Salad, pomegranate salad, Quinoa Beet & Orange Salad, quinoa salad, vegetarian recipe
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