Roasted Beet Quinoa Salad
This beautiful Roasted Beet Quinoa Salad brings a splash of every fall flavor and color!
Ingredients
Salad Ingredients
- 4 Beets
- 1 Small Pumpkin or Squash
- 1 Cup Carrots chopped
- 1 Cup Grape Tomatoes chopped
- 1 Green Apple chopped
- 1/2 Head Green Cabbage chopped
- 1/2 Cup Quinoa cooked
- Hemp Seeds optional
Maple Balsamic Dressing
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1 Lemon juiced
- 1 Tablespoon Brown Mustard
- 2 Tablespoons Water
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Dried Basil
- 1 Teaspoon Salt
Instructions
- While the beets bake, chop the pumpkin into 1/2 inch cubes. Toss the pumpkin cubes in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 30 minutes, or until they become soft and golden brown.
- In a small pan, add 1/2 cup of cooked quinoa, a splash of balsamic vinegar, 1 teaspoon of garlic powder, and a pinch of salt. Cook on medium heat for about 10 minutes, stirring occasionally to ensure even toasting.
- While the quinoa is toasting, chop the carrots, tomato, green apple, and cabbage. Set these aside.
- Make the dressing. In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 tablespoon lemon juice, 1 teaspoon mustard, 2 tablespoons water, 1 teaspoon garlic powder, 1 teaspoon dried basil, and a pinch of salt. Stir or shake until well combined.
- Once the beets have finished baking or boiling for 40 minutes, let them cool slightly. Peel off the skin and cut the beets into 1-inch cubes.
- In a large bowl, combine the roasted pumpkin, boiled beets, toasted quinoa, chopped apple, carrot, tomato, and cabbage. Drizzle the Maple Balsamic Dressing over the salad and toss everything together until well coated. Sprinkle hemp seeds on top of the salad and enjoy!