Red quinoa salad with golden beets & pistachios
Discover the vibrant flavors of red quinoa salad with roasted golden beets and crunchy pistachios. A culinary delight that's bursting with fresh and delicious taste!
Ingredients:
- 450g golden beets, peeled and cubed (1/2-inch)
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- ⅛ teaspoon salt plus 1/4 teaspoon, divided
- 1 ⅔ cups water
- 1 cup red quinoa
- 3 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- ½ teaspoon garlic powder
- 1 cup packed baby arugula
- ⅓ cup shelled pistachios, coarsely chopped
- ¼ cup finely chopped red onion
- ¼ cup crumbled feta cheese
Instructions:
- Preheat the oven to 425°F.
- Mix beets with 1 tablespoon of oil, 1/4 teaspoon of pepper, and 1/8 teaspoon of salt in a medium bowl. Arrange in a single layer on a large baking sheet with rims. Roast, stirring halfway through, until soft, for about 20 minutes.
- In a medium saucepan over medium-high heat, bring water to a boil. Add quinoa, lower the heat to a simmer, cover, and cook until the quinoa absorbs the water and becomes tender, which takes around 15 to 17 minutes. Once done, remove from heat and fluff the quinoa with a fork.
- In a large bowl, whisk together the remaining 3 tablespoons of oil, lemon juice, maple syrup, garlic powder, and the remaining 1/4 teaspoon of both pepper and salt. Then, combine the quinoa, roasted beets, arugula, pistachios, and onion; mix well. Finally, sprinkle feta on top.
Summary:
- Calories: 1715 kcal
- Fat: 92 g
- Protein: 46 g
- Carbs: 188 g
- Potassium: 3084 mg
- Magnesium: 518 mg