Description
A vibrant salad featuring roasted beets, sweet potatoes, and quinoa, drizzled with a tangy lemon tahini dressing.
Ingredients
Scale
- 1 cupquinoa, rinsed
- 2medium sweet potatoes, peeled and diced
- 2medium beets, peeled and diced
- 2 tablespoonsolive oil
- Salt and pepper to taste
- 1/4 cupfresh parsley, chopped (for garnish)
- 1/4 cupfeta cheese, crumbled (optional)
- 1/4 cupwalnuts or pecans, chopped (optional)
- 1/2 cuparugula or spinach (optional)
- 1/4 cupdried cranberries or raisins (optional)
Instructions
- Cook the quinoa by rinsing it under cold water and using a 2:1 water-to-quinoa ratio. Let it sit covered for 5 minutes after cooking.
- Roast the diced beets and sweet potatoes in the oven, ensuring they are cut into similar-sized pieces and not overcrowded on the baking sheet.
- Prepare the lemon tahini dressing by mixing tahini and lemon juice, gradually adding water to achieve the desired consistency.
- Combine the cooked quinoa with the roasted vegetables, drizzle with dressing, and garnish with fresh parsley before serving.
Notes
Prep ahead by roasting vegetables a day in advance.
Let the salad sit for a few minutes after combining to meld flavors.
Store in the fridge for up to three days, keeping dressing separate until serving.
Experiment with textures by adding crispy chickpeas or seeds.
Adjust seasoning to taste as you go.
Nutrition
- Calories: 300
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 8g