Roasted Beet and Carrot Quinoa Salad
Beets are known for their vibrant color and are a great source of antioxidants and essential nutrients.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 250 gram Beets
- 200 gram Carrots
- 1 cup Quinoa
- 2 cup Baby Spinach
- 1 small Red Onion
- 2 ounce Feta Cheese
- 2 ounce Pecans
- 2 tablespoon Olive Oil
- 2 tablespoon Balsamic Vinegar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the beets and carrots.
- Toss the beets and carrots with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
- Meanwhile, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, roasted vegetables, baby spinach, diced red onion, crumbled feta cheese, and pecans.
- In a small bowl, whisk together olive oil and balsamic vinegar to make the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Let the salad rest for 10 minutes to allow the flavors to meld.
- Serve and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 50g17%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.