Roasted Beet & Quinoa Salad
  • 3 small (or 2 medium) beets, trimmed
  • Drizzle olive oil
  • Salt and pepper
  • 3 cups vegetable stock (or 3 cups water + 1 veggie bouillon cube)
  • 1½ cups quinoa
  • 1 large orange, zested and juiced
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • 2-3 tablespoons balsamic vinegar
  • Salt and pepper, to taste
  • 3 large handfuls fresh baby spinach
  • ¼ red onion, minced
  • ¼ cup toasted pecans
  1. Preheat oven to 350°F.
  2. Place beets on double-strength aluminum foil. Drizzle with olive oil and sprinkle lightly with salt and pepper.
  3. Roast beets for about 30 minutes until just tender. Let cool.
  4. Meanwhile, in a saucepan bring vegetable stock to a boil over medium heat.
  5. Add quinoa and turn down to minimum and simmer for 15 minutes, until all liquid is absorbed.
  6. Empty into a large bowl and fluff with a fork. Let cool.
  7. In a small mixing bowl combine, orange juice, zest, olive oil, balsamic vinegar, garlic, and salt and pepper. Whisk to combine.
  8. Add pecans, red onion, roasted beets and fresh baby spinach to the cooled quinoa. Pour dressing over and toss well to combine.
Recipe by These Things I Love at