Description
A vibrant salad featuring roasted beets, sweet potatoes, and quinoa, drizzled with a tangy lemon tahini dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and diced
- 2 medium beets, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts or pecans, chopped (optional)
- 1/2 cup arugula or spinach (optional)
- 1/4 cup dried cranberries or raisins (optional)
Instructions
- Cook the quinoa by rinsing it under cold water and using a 2:1 water-to-quinoa ratio. Let it sit covered for 5 minutes after cooking.
- Roast the diced beets and sweet potatoes in the oven, ensuring they are cut into similar-sized pieces and not overcrowded on the baking sheet.
- Prepare the lemon tahini dressing by mixing tahini and lemon juice, gradually adding water to achieve the desired consistency.
- Combine the cooked quinoa with the roasted vegetables, drizzle with dressing, and garnish with fresh parsley before serving.
Notes
- Prep ahead by roasting vegetables a day in advance.
- Let the salad sit for a few minutes after combining to meld flavors.
- Store in the fridge for up to three days, keeping dressing separate until serving.
- Experiment with textures by adding crispy chickpeas or seeds.
- Adjust seasoning to taste as you go.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g