Name: Beet Salad with Quinoa and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 100 g quinoa, uncooked, will cook to about 300 g; 3 medium cooked beetroots, diced into bite-sized pieces; 100 g baby spinach, fresh; 100 g pomegranate seeds, for bright pops of tartness; 50 g walnuts, roughly chopped; 40 g raisins, or cranberries if preferred; 4 tablespoons extra virgin olive oil, high-quality makes a difference; 3 tablespoons fresh lemon juice, freshly squeezed recommended; 1 tablespoon pomegranate sauce, molasses works as a substitute; salt, to taste; freshly ground black pepper, to taste; Optional toppings, crumbled feta cheese, fresh mint, pumpkin seeds, or goat cheese

Description

This stunning Beet Salad with Quinoa and Spinach combines protein-packed quinoa, earthy roasted beets, fresh spinach, and pomegranate seeds with a zesty lemon-pomegranate dressing for a restaurant-quality meal. Perfect for busy weeknights, meal prep, or whenever you crave a nutritious and satisfying salad that’s both wholesome and delicious.

Ingredients

Scale

100 g quinoa, uncooked, will cook to about 300 g
3 medium cooked beetroots, diced into bite-sized pieces
100 g baby spinach, fresh
100 g pomegranate seeds, for bright pops of tartness
50 g walnuts, roughly chopped
40 g raisins, or cranberries if preferred
4 tablespoons extra virgin olive oil, high-quality makes a difference
3 tablespoons fresh lemon juice, freshly squeezed recommended
1 tablespoon pomegranate sauce, molasses works as a substitute
salt, to taste
freshly ground black pepper, to taste
Optional toppings, crumbled feta cheese, fresh mint, pumpkin seeds, or goat cheese

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Instructions

Prepare the Quinoa: Rinse 100 g quinoa under cold water. Combine with 240 ml water or vegetable broth in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
Make the Dressing: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, and 1 tablespoon pomegranate sauce until well emulsified. Season with salt and freshly ground black pepper to your taste.
Build the Base: Divide 100 g fresh baby spinach evenly among four serving bowls or plates, using about 25 g per serving.
Layer the Components: Top each spinach bed with roughly 75 g of cooked quinoa. Distribute the 3 diced medium beetroots evenly across all four servings. Scatter the 100 g pomegranate seeds, 50 g walnuts, and 40 g raisins over the top.
Dress and Serve: Drizzle each salad with the lemon-pomegranate dressing, reserving a bit extra on the side if anyone prefers more. Toss gently before eating or serve the dressing on the side so diners can mix to their liking.

Prep Time: 15 minutes
Cook Time: 20 minutes