Quinoa and Roasted Beet and Goat Cheese Salad with Balsamic Vinaigrette

This Quinoa and Roasted Beet and Goat Cheese Salad with Balsamic Vinaigrette is a delicious and nutritious salad that is easy to make and perfect for a light lunch or dinner. Roast the beets in the oven while you cook the quinoa, then combine with goat cheese, parsley, and a balsamic vinaigrette for a flavorful and healthy meal.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Quinoa, Roasted Beet, Goat Cheese, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 cup quinoa 2 beets, peeled and diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
Salt and pepper to taste
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley

Cooking Instructions:

Preheat oven to 375°F.
Place the diced beets on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 25 minutes, or until tender.
Meanwhile, cook the quinoa according to package instructions.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
In a large bowl, combine the cooked quinoa, roasted beets, goat cheese, and parsley.
Drizzle the vinaigrette over the salad and toss to combine.

Nutrition:

Calories: 437, Fat: 22g, Carbohydrates: 43g, Protein: 14g

This Quinoa and Roasted Beet and Goat Cheese Salad with Balsamic Vinaigrette is a delicious and nutritious salad that is easy to make and perfect for a light lunch or dinner. Roast the beets in the oven while you cook the quinoa, then combine with goat cheese, parsley, and a balsamic vinaigrette for a flavorful and healthy meal.

Rating:

5

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