Prep Time: 5 minutes Cook Time: ≈20 minutes
Yields: 4-6 Servings
In today’s fast paced lifestyle I believe many of us experience moments where there just isn’t enough time in the day to make the most extravagant meal. But just because we need something quick and easy doesn’t mean it can’t be delicious and good for us. This roasted beet and quinoa salad recipe is perfect because you can prep part of the recipe the night before (if you’re really strapped for time) or just whip it up quickly as soon as you get home. This salad is a meal in itself and guess what? Its vegan!
2 cans – Diced Beets
2 cups – Cooked Quinoa
2 cups – Spinach
1 – Medium Carrot (shredded)
1 – Small Red Onion (sliced)
1 can – Whole Corn Kernels
1 – Medium Avocado (sliced)
1/3 cup – Cashews (coarsely chopped)
Step 1 – Set oven to roast and preheat oven to 375°F. Drain beets and set pieces on a greased baking sheet. Allow beets to roast for ≈20 minutes. Once beets are roasted set them aside and allow them to cool.
Step 2 – Begin to assemble the salad. In a large bowl layer spinach and quinoa. Add the shredded carrot and red onion. Drain the corn and then add into salad. Lay the avocado on top along with the coarsely chopped cashews as well as the roasted beets.
Step 3 – Mix the salad and then it is ready to serve immediately paired with your favorite dressing. I suggested a Champagne Mustard Vinaigrette, click here for the recipe.
This recipe is extremely easy to prepare and serve. The quinoa can be prepared the night ahead and refrigerated as well as the roasted beets if need be. Spinach can be replaced by roman lettuce or any other greens you prefer. The recipe itself is vegan but you can add tuna or diced chicken to the salad if you like.