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Baked Beet and Quinoa Salad Recipe

Baked Beet and Quinoa Salad recipe

Stashcook

This is a yummy salad with baked beets and quinoa. It has nuts and a sweet dressing. You mix it all together. It's good for you and tastes great!

Ingredients

4 medium beets
200 g quinoa
2 tbsp maple syrup
1 tbsp balsamic vinegar
1/2 cup walnuts, chopped
100 g baby spinach
1 tsp smoked paprika
1 tsp garlic powder
1 orange
1 tsp dried mint
200 g plain yogurt
2 tbsp olive oil
Salt to taste

Method

1
Preheat your oven to 200°C (400°F).
2
Wash and peel the beets, cut them into small cubes, and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt, then bake for 35 minutes or until tender.
3
Rinse the quinoa under cold water and cook it in boiling salted water according to the package instructions, usually about 15 minutes.
4
In a small bowl, whisk together the maple syrup, balsamic vinegar, and the remaining 1 tablespoon of olive oil to create the dressing.
5
In a large bowl, combine the roasted beets, cooked quinoa, chopped walnuts, and baby spinach.
6
Add the smoked paprika, garlic powder, and the zest of the orange to the salad. Squeeze in the juice of the orange and toss everything to combine.
7
In a separate small bowl, mix the plain yogurt with dried mint and a pinch of salt to make a minty yogurt sauce.
8
To serve, spread the minty yogurt sauce on the bottom of the plates, top with the beet and quinoa salad, and drizzle with the maple-balsamic dressing.

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