Warm Spiced Quinoa Beets (Printable Version)
Earthy roasted beets and fluffy quinoa combined with warming spices and citrus dressing for a vibrant dish.
# What You Need:
→ Vegetables
01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 1 small red onion, sliced
03 - 2 cups baby spinach leaves, washed
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth or water
→ Spices & Seasoning
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 tablespoon freshly squeezed lemon juice
15 - 1 teaspoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, finely minced
→ To Serve
18 - 1/4 cup crumbled feta cheese (optional)
19 - 2 tablespoons chopped fresh parsley
20 - 2 tablespoons roasted pumpkin seeds
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss beet cubes and red onion slices with 1 tablespoon olive oil, ground cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Spread evenly on the baking sheet and roast for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
03 - Bring quinoa and vegetable broth or water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Whisk together the remaining olive oil, orange juice, lemon juice, maple syrup (or honey), Dijon mustard, and minced garlic in a small bowl until well combined.
05 - Combine cooked quinoa, roasted beets and onions, and baby spinach in a large serving bowl. Drizzle with the dressing and toss gently to combine.
06 - Top the salad with crumbled feta cheese (if using), chopped fresh parsley, and roasted pumpkin seeds. Serve warm.
# Expert Advice:
01 -
- It feels like comfort food that actually nourishes you without any apology.
- The warm spices make it satisfying enough to eat alone, but it's flexible enough to share at a table full of different tastes.
- You can prep everything while the oven does the real work, leaving you with time to breathe.
02 -
- Cold beets mixed with cold quinoa will taste flat and dead—this salad comes alive when the warmth lets all the flavors wake up and talk to each other.
- The citrus in the dressing cuts through the earthiness of the beets in a way that nothing else does, so don't skip it even if you think you might.
03 -
- Don't crowd the beets on the baking sheet or they'll steam instead of roast—give them space so they can caramelize and get slightly crispy at the edges.
- Make the dressing while the vegetables are still cooking so everything comes together while everything is warm and ready to meld.