Quinoa & Roasted Beet Salad with Seeds & Basil Dressing.
Ingredients: Mixed organic lettuce greens/chopped beet greens, flat leaf lettuce, cherry tomatoes, roasted beets, cooked quinoa, roasted red onion, slivered almonds, toasted pumpkin seeds, and basil dressing (recipe below).
Make enough of each component, to assemble and enjoy for a few days of lunches!
This nutrient-dense and satisfying ‘complete meal’ salad is rich in earthy, nutty flavors, and multiple textures. The quinoa, almonds, and pumpkin seeds – provide protein, good fats, and fiber. Along with the leafy greens, which offer plenty of vitamins, minerals, and antioxidants – the juicy sweet cherry tomatoes, and hearty roasted beets, create a hearty dish. Everything is brought together with the fresh, aromatic basil dressing! I suggest preparing enough of each component, to enjoy for 3 days worth of meals – saving time in the kitchen!
Makes enough for 4 servings
- 1 cup dry Tri-colored Fair-Trade organic quinoa (I used Gogo Quinoa)
- 3 medium sized beets with green tops, top/tail and scrub the beets (keep the nutritious skins) and finely chop the greens for the salad
- 1 handful of flat leaf parsley, roughly chopped
- 4 cups organic mixed salad greens
- 1 cup cherry tomatoes, sliced in half
- 1/4th cup pumpkin seeds, dry-toasted in a skillet
- 1/4th cup sliced almonds
Basil ‘pesto’ Dressing ingredients:
- 2 cups packed with fresh basil
- 1/4 cup olive oil
- Juice from 1/2 large lemon
- 3 tbsp water to loosen
- 1 tbsp powdered nutritional yeast (provides cheesy flavor!)
- Salt and cracked black pepper to taste
1. First make the dressing by mixing all of the ingredients in a blender until smooth. Set aside, covered, in the fridge.
2. Slice the beets in half, season with salt, wrap them in tinfoil, and roast them on a baking sheet for 40min at 400F – or until tender. Slice the beets into wedges and set aside. Note: Cutting them in half speeds up the cooking time vs. roasting whole.
3. While the beets are cooking, prep the quinoa! Rinse it, and toast it lightly in a pot. Add 1.5 cups of water to the 1 cup of raw quinoa, plus a big pinch of salt. Bring to a boil, and reduce to a simmer (covered) for 15 min. Turn off the heat and fluff the quinoa with a fork. Set aside to cool.
4. Lightly toast the pumpkin seeds in a dry skillet, set aside to cool.
5. Time to assemble your salad! In a large bowl, add the leafy greens, chopped parsley, roasted beet wedges, sliced cherry tomatoes, cooked quinoa, most of the pumpkin seeds and almonds. Use your hands to lightly toss the salad, and delicately plate it. Top with the last of the toasted pumpkin seeds and almonds. Enjoy!