Introduction
Remember those days when a simple, yet incredibly flavorful dish could make your entire week? This Quinoa Salad with Roasted Beets & Orange Segments is exactly that kind of recipe! It’s a colorful masterpiece that’s as delightful to look at as it is to eat. Perfect for a light lunch, a stunning side dish, or even a healthy meal prep option, this salad brings together earthy roasted beets, bright citrus, and creamy cheese in a way that feels utterly magical. You’ll be amazed at how quickly this comes together, and the incredible flavors it packs!
Why You’ll Love This Recipe
- Fast & Easy: Once your beets are roasted (which can be done ahead of time!), assembling this salad takes mere minutes.
- Giftable Goodness: Pack this into cute jars for a thoughtful and healthy edible gift!
- Crowd-Pleasing Colors: Who can resist those gorgeous jewel tones? It’s a guaranteed hit at potlucks and gatherings.
- Nutrient-Packed: Quinoa is a complete protein, beets are full of goodness, and the fresh orange adds a vitamin C boost!
Ingredients
Gather these simple ingredients and get ready to create something truly special!
- 1 cup quinoa, rinsed: The base of our salad! Rinsing removes any bitterness and makes it fluffy.
- 2 medium beets, roasted, peeled, and diced: Roasting brings out their natural sweetness. You can often find pre-roasted beets in the produce section too, which is a total time-saver!
- 2 oranges, peeled and segmented: For that burst of sunshine and juicy sweetness.
- 1/4 cup crumbled goat cheese or feta: Adds a lovely creamy tang. Goat cheese is a little richer, while feta is saltier. Your choice!
- 2 tbsp chopped pistachios or walnuts: For a delightful crunch and nutty flavor.
- 2 tbsp olive oil: The heart of our dressing. Extra virgin for the best flavor!
- 1 tbsp orange juice: Enhances the citrusy notes and ties the dressing together.
- 1 tsp honey: Just a touch of sweetness to balance the acidity.
- 1 tsp apple cider vinegar: Adds a pleasant tang to the dressing.
- Salt and pepper to taste: To bring all the flavors into harmony.
How to Make It
Let’s get this beautiful salad made! It’s so straightforward, you’ll have it on the table in no time.
- Combine the Stars: In a medium bowl, gently combine your rinsed quinoa, those lovely diced roasted beets, and the juicy orange segments.
- Add the Texture & Creaminess: Sprinkle in the crumbled goat cheese (or feta) and the chopped pistachios (or walnuts). These additions make the salad feel so much more satisfying!
- Whisk Up the Magic Dressing: In a small bowl, whisk together the olive oil, orange juice, honey, and apple cider vinegar until they’re nicely combined into a lovely vinaigrette.
- Dress It Up: Pour that delicious dressing over the quinoa mixture.
- Season to Perfection: Add a pinch of salt and a grind of fresh pepper. Taste and adjust as needed – this is your salad, after all!
- Toss with Love: Gently toss everything together until all the ingredients are beautifully coated with the dressing. And voilà – your stunning salad is ready to be devoured!
Substitutions & Additions
This recipe is wonderful as is, but it’s also a fantastic canvas for your creativity! Here are a few ideas to make it your own:
- Greens: Love a little leafy goodness? Add a handful of baby spinach, arugula, or chopped kale to the bowl before tossing.
- Protein Boost: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas.
- Herbs: Fresh mint or parsley can add another layer of bright, herbaceous flavor.
- Other Veggies: Diced cucumber or thinly sliced red onion can add extra crunch and zest.
- Different Cheese: If goat cheese or feta isn’t your favorite, try crumbled blue cheese for a bolder flavor or even some shaved Parmesan.
- Nuts & Seeds: Swap pistachios for almonds, pecans, or sunflower seeds if you prefer.
Tips for Success
A few little tricks can ensure your salad is always a showstopper!
- Roast Your Beets Ahead: This is the biggest time-saver! You can roast beets, let them cool, peel them, and dice them up to a week in advance and store them in an airtight container in the fridge.
- Don’t Overcook Quinoa: Make sure to follow the package directions for cooking quinoa. Mushy quinoa isn’t ideal for salads.
- Segment Your Oranges Carefully: To get the best orange segments, use a sharp knife to cut off the top and bottom of the orange, then slice away the peel and pith, following the curve of the fruit. Then, carefully cut between the membranes to release the segments. This is sometimes called “supreming” an orange!
- Dress Just Before Serving (if possible): While this salad holds up pretty well, if you’re making it for a party or to serve later, you can toss it with the dressing a little closer to serving time to keep everything extra fresh and vibrant.
- Taste and Adjust: This is your kitchen, your rules! Always taste your dressing and the finished salad, and don’t be afraid to add a little more salt, pepper, or a splash more vinegar if needed.
How to Store It
Leftovers of this delicious quinoa salad are a treat! Store any un-eaten portions in an airtight container in the refrigerator. It’s generally best enjoyed within 2-3 days. The flavors actually meld beautifully over time, making it a fantastic make-ahead option for lunches or quick dinners.
FAQs
Q: Can I use raw beets instead of roasted beets?
A: While you could use raw beets, they have a much earthier flavor and a firmer texture. Roasting them brings out their natural sweetness and softens them beautifully, which is ideal for this salad.
Q: How do I cook quinoa?
A: Typically, you’ll combine 1 cup of rinsed quinoa with 2 cups of water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Let it steam for 5 minutes, then fluff with a fork.
Q: Can I make this salad ahead of time?
A: Absolutely! You can prepare all the components (roast beets, cook quinoa, make dressing) a day or two in advance. Combine everything and dress it a few hours before serving, or even the morning of, for the best texture and flavor.
Vibrant Roasted Beet & Orange Quinoa Salad
Equipment
- Medium bowl
- Small bowl for dressing
- Saucepan if cooking quinoa from scratch
- Knife
- Whisk
- Airtight container for storage
Ingredients
Salad Components
- 1 cup quinoa rinsed
- 2 medium beets roasted, peeled, and diced
- 2 oranges peeled and segmented
- 0.25 cup goat cheese or feta crumbled
- 2 tbsp pistachios or walnuts chopped
Dressing
- 2 tbsp olive oil extra virgin
- 1 tbsp orange juice
- 1 tsp honey
- 1 tsp apple cider vinegar
- salt and pepper to taste
Instructions
- In a medium bowl, gently combine your rinsed quinoa, those lovely diced roasted beets, and the juicy orange segments.
- Sprinkle in the crumbled goat cheese (or feta) and the chopped pistachios (or walnuts).
- In a small bowl, whisk together the olive oil, orange juice, honey, and apple cider vinegar until they’re nicely combined into a lovely vinaigrette.
- Pour that delicious dressing over the quinoa mixture.
- Add a pinch of salt and a grind of fresh pepper. Taste and adjust as needed.
- Gently toss everything together until all the ingredients are beautifully coated with the dressing. And voilà – your stunning salad is ready to be devoured!