Superfoods like beets and walnuts meet greens and heirloom grains in this healthy quinoa salad.
Beet quinoa salad recipe
Laura Wright 45min Duration 5min Cook Time 40min Prep Time 4 Servings Ingredients 4 small golden beets, trimmed and pierced several times with a fork 1 cup quinoa, rinsed 10 cups mixed greens 1 1/2 cups thinly sliced sunchokes (aka Jerusalem artichokes) 1/2 cup sliced red onion 3 tbsp chopped raw unsalted walnuts, toasted 1 tbsp minced fresh mint 1 tsp dried oregano 1/2 tsp ground black pepper 1/4 tsp red pepper flakes 4 oz reduced-fat goat cheese, sliced into 1⁄2-oz rounds 2 1/2 tbsp fresh lemon juice 2 tbsp minced fresh mint 1 tbsp extra-virgin olive oil 1/2 tsp raw honey 1/8 tsp coarse sea salt, optional Preparation Preheat oven to 400 ̊F. On one half of a foil-lined baking sheet, add beets and roast until fork-tender, about 30 minutes. Meanwhile, prepare vinaigrette: In a small bowl, whisk vinaigrette ingredients until combined. Set aside. Cook quinoa according to package directions. In a large bowl, combine mixed greens, sunchokes, onion and walnuts. Set aside. In a small bowl, combine 1 tbsp mint, oregano, black pepper and pepper flakes. Roll each goat cheese round in mixture to coat. During last minutes of beet cook time, remove beets from oven. Arrange goat cheese in a single layer on empty half of baking sheet and return baking sheet to oven. Bake for 3 to 4 minutes. Add vinaigrette to large bowl with greens and toss to coat. Peel off beet skins and cut into bite-size pieces. Divide quinoa among serving plates and top with mixed greens mixture, beets and goat cheese, dividing evenly. TIP:Smaller beets take less time to cook; increase cook time if using larger beets. Nutrition Information Serving Size: 3/4 cup cooked quinoa, 3 1/2 cups mixed greens mixture, 1 beet, 1 oz goat cheese Calories: 379 Carbohydrate Content: 54 g Cholesterol Content: 5 mg Fat Content: 13 g Fiber Content: 9 g Protein Content: 15 g Saturated Fat Content: 3 g Sodium Content: 253 mg Polyunsaturated Fat Content: 5 g