Quinoa Beet & Orange Salad
This Beet & Orange Quinoa Salad with an easy homemade honey vinaigrette, pomegranates, pumpkin seeds and dried cranberries is a comforting vegetarian recipe loaded with bright flavors and tons of nutrients!
Servings: 4
Calories: 208kcal
Ingredients
Beet & Orange Salad
- 1 large beet
- ¼ teaspoon olive oil
- Sea salt and ground black pepper to taste
- 1 ½ cup cooked quinoa*
- ¾ cup pomegranate seeds 1 medium pomegranate
- 3 oranges peeled and chopped
- 2 tablespoons dried cranberries
- 2 tablespoons pumpkin seeds
- ¼ cup fresh parsley chopped
Honey Vinaigrette
- 2 tablespoons olive oil
- ½ teaspoon honey
- 1 teaspoon white balsamic vinegar or white wine vinegar
- ½ teaspoon garlic minced
- Sea salt and ground black pepper to taste
Instructions
- Preheat oven to 450F.
- Peel and chop the beet into 1/2 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 cooking quinoa, ½ cup dry quinoa will make 1 ½ cup cooked quinoa.
-If making ahead of time, wait to mix in pumpkin seeds until serving.
-Can store leftovers refrigerated for up to 2 days.
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 308mg | Fiber: 6g | Sugar: 19g