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+ servings
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5 from 1 vote

Roasted Beet and Carrot Quinoa Salad

A wonderful blend of roasted veggies and quinoa, with subtle spices and lemon.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Servings: 8 people
Calories: 214kcal

Ingredients

  • 1 cup quinoa rinsed and drained
  • 2 carrots large, peeled and cut diagonally
  • 1 beet root large, or 2 small beets, peeled and cut into diced sized cubes
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • sea salt and black pepper to taste
  • 1 cup cilantro chopped
  • 1/4 cup pistachios toasted
  • 1/4 cup pine nuts toasted

Dressing

  • 1/4 cup lemon juice 1 large lemon juiced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon sea salt or more, to taste

Instructions

  • Preheat the oven to 425 degrees fahrenheit.
  • Cook the quinoa per package directions, and set aside. I take the lid off the quinoa and fluff with a fork after it's finished cooking to keep it from becoming overcooked.
  • On a lined cookie sheet, add the carrots and beets, keeping separate. Drizzle both with olive oil and honey, and sprinkle with salt and pepper. Use a spatula to mix up and coat all of the vegetables.
  • Baked the vegetables for 30 minutes, until the beet root is very soft and the carrots have begun to brown and caramelize.
  • Add all dressing ingredients to a small covered container and shake to mix well.
  • Once veggies and quinoa are cooked and have begun to cool (but are still warm), add to a serving dish or bowl. Mix in the cilantro, and drizzle the dressing over the top.
  • Garnish with toasted nuts right before serving.

Nutrition

Calories: 214kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 297mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2822IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2mg