Quinoa Beet Salad with Pistachios and Goat Cheese (Edit recipe)

74 recipes
|
99 followers

This Quinoa Beet Salad is fresh, vibrant, and full of flavor. This Mediteranean-inspired salad has goat cheese, crunchy pistachios, and a preserved lemon vinaigrette. Gluten-free and easy to prep ahead.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

16

Serves: 4

Ingredients

3 Beets, roasted, peeled, and diced
1 cup Quinoa, cooked and cooled, (about 2 ½ cups cooked)
.5 cup Pistachios, Raw, shelled, toasted, and chopped
.5 cup Goat Cheese, crumbled
.25 cup Parsley, chopped
2 Mint Leaves, chopped
2 cups Spinach, or arugula, lightly chopped if needed
1 Salt and Pepper, to taste

Dressing

2 Lemon, preserved take out the seeds, about 1 lemon)), finely chopped
3 Lemon Juice, fresh
1 tsp Dijon Mustard
1 Garlic, whole clove, minced
.25 cup Olive Oil, extra-virgin
.25 tsp Sea Salt, flaky
1 Black Pepper, to taste

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°F. Wrap the beets in foil and roast for 40–50 minutes until tender. Let cool, peel, and dice.
While the beets are roasting, rinse the quinoa under cold water.
In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool.
Whisk preserved lemon, lemon juice, mustard, and garlic in a small bowl. Slowly whisk in olive oil until emulsified. Add salt and pepper to taste.
In a large bowl, combine quinoa, beets, pistachios, herbs, and spinach. Drizzle with vinaigrette and toss gently. Top with crumbled goat cheese and a few extra pistachios for garnish.

Notes

This salad holds up beautifully for a couple of days, which makes it great for lunch prep or a make-ahead side. Store it in an airtight container in the refrigerator for up to 3 days. You can use store-bought, already cooked beets. Just make sure they are stored in water and not a vinegar-based liquid. You can make the quinoa and roast the beets up to 2 days in advance.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	464
Fat:	31 g
Carbohydrates:	33 g
Protein:	14 g
Cholesterol:	26 g
Sodium:	293 mg
Fiber:	4 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.