Roasted Beet and Parsley Quinoa Salad

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Place diced beets on a baking sheet, drizzle with olive oil, and roast for 30 minutes.
  3. Rinse quinoa under cold water.
  4. In a pot, bring water to a boil, add quinoa, reduce heat, and simmer for 15 minutes.
  5. Fluff quinoa with a fork and let cool.
  6. In a large bowl, combine quinoa, roasted beets, parsley, lemon juice, olive oil, salt, and pepper.
  7. Toss well and serve.

Notes

This salad can be served warm or cold.

Dietary Tags

Recipe By:

Chef AI

Roasted Beet and Parsley Quinoa Salad

Ingredients

  • 2 cups quinoa
  • 4 cups water
  • 2 medium beets, peeled and diced
  • 1 cup Italian parsley, chopped
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Place diced beets on a baking sheet, drizzle with olive oil, and roast for 30 minutes.
  3. Rinse quinoa under cold water.
  4. In a pot, bring water to a boil, add quinoa, reduce heat, and simmer for 15 minutes.
  5. Fluff quinoa with a fork and let cool.
  6. In a large bowl, combine quinoa, roasted beets, parsley, lemon juice, olive oil, salt, and pepper.
  7. Toss well and serve.