Roasted Beet Quinoa Salad

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Prep time: 20 minutes  

Cook time: 30-45 minutes

Servings: 8-10

Ingredients: 

Quinoa: 

1 cup quinoa (uncooked)

2 cups chicken stock

1 T butter

½ t pepper

1 clove garlic

½ t basil


Beets: 

4 sm-med beets, sliced and quartered

1 clove garlic

¼ t pepper

½ t salt

1 t basil

1 t balsamic vinaigrette

1 T olive oil

1 bunch scallions

1 small container Feta cheese

1 bag frozen edamame (cooked according to the package directions) 

½ - 1 cup chopped pecans (optional)

1 t parsley 

1 t basil

½ t salt

Dressing:

½ cup olive oil

1 T Dijon mustard

1 T balsamic vinegar

½ t salt

¼ t pepper

1 clove garlic

What you will need:

large mixing bowl, small saucepan, baking pan, cutting board and knife

Instructions:

  1. Preheat oven to 400°.

  2. Place quinoa ingredients in small saucepan and cook according to the directions on the package. 

  3. Peel, slice and quarter beets. Place in small bowl with oil, vinegar, basil, garlic, salt and pepper. Toss to coat.

  4. Place beets on a foil lined pan and place into oven for 25-30 minutes stirring every 10 minutes.

  5. Cook edamame according to stovetop or microwave directions.

  6. Make balsamic Dijon dressing. 

  7. Mix quinoa, beets and edamame with dressing. Allow mixture to cool before adding scallions, feta and chopped pecans. 


Additional recommendations:

Sundried tomatoes, artichokes, bacon, kale