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This vibrant beet and sweet potato quinoa salad mixes earthy flavors, natural sweetness, and quinoa's nutty taste to create a true feast of colors. Your plate becomes a rainbow that'll make both your taste buds and eyes happy.
I came up with this dish during a rainy fall day when I needed something bright and nutritious. It's now my go-to lunch for taking to work.
Ingredients
- 1 cup rinsed quinoa: gives you a protein-rich base, try to get organic for better flavor
- 2 medium sweet potatoes peeled and diced: adds natural sweetness and gorgeous orange color, pick ones with bright orange flesh
- 2 medium beets peeled and diced: brings earthy flavor and stunning color, look for firm, smooth ones
- 2 tablespoons olive oil: for roasting veggies, extra virgin works best for flavor
- Salt and pepper: add to your liking to bring out flavors
- 1/4 cup chopped fresh parsley: adds brightness and color
- 1/4 cup crumbled feta cheese: optional for a creamy, salty touch
- 1/4 cup chopped walnuts or pecans: optional for crunch and healthy fats
- 1/2 cup arugula or spinach: optional for extra greens and nutrients
- 1/4 cup dried cranberries or raisins: optional for a touch of sweetness
Step-by-Step Instructions
- Cook the Quinoa:
- First, rinse quinoa thoroughly under cold water to wash away its natural bitterness. Put it in a pot with 2 cups water. Bring to a boil, then turn down the heat, cover and simmer for 15 minutes until water disappears. Let it sit off the heat for 5 minutes, then fluff with a fork for light, fluffy grains.
- Roast the Sweet Potatoes:
- Heat your oven to 200°C. Toss sweet potato cubes with a tablespoon of olive oil, salt and pepper in a big bowl. Spread them out on a baking sheet so they don't overlap. Bake for 25-30 minutes, turning halfway. They're done when golden outside and soft inside.
- Get the Beets Ready:
- Peel and cut beets into cubes about the same size as your sweet potatoes so they cook evenly. You can either roast them with a bit of oil next to the sweet potatoes or boil them in water for 30-40 minutes until tender. Let them cool before handling so you don't stain your hands.
- Mix Everything Together:
- In a big salad bowl, mix the cooled quinoa, roasted sweet potatoes and beets. If you want, add lemon tahini dressing, and stir gently so you don't mash the veggies. Top with fresh parsley and any extras you like - feta, nuts, greens or dried fruit.
What I really love about this dish is how the sweet potatoes' softness, the bold beets, and quinoa's texture work together. It's now my go-to for potlucks and always gets rave reviews, even from folks who usually don't like root veggies.
Storage Tips
Keep this salad fresh by storing it in an airtight container in your fridge for up to three days. If you're making it ahead, store the dressing separately and only add it when you're ready to eat so the salad doesn't get soggy. You can also prep the roasted veggies and quinoa up to two days ahead and toss everything together right before serving.
Ingredient Swaps
This dish works with lots of changes. Swap quinoa for bulgur, couscous, or brown rice. Try carrots or pumpkin instead of sweet potatoes. If you're not a beet fan, go with pink radishes or red cabbage. Make it dairy-free by using avocado chunks or crumbled smoked tofu instead of feta. For nut allergies, almonds or sunflower seeds work great as alternatives.
Serving Ideas
Enjoy this salad warm or cold as a filling lunch on its own. It goes great with grilled fish or chicken breast for a heartier dinner. For fancy presentation, place it on a bed of greens with extra dressing drizzled on top. During hot summer days, add some fresh citrus wedges for an extra refreshing twist.
Nutritional Background
This colorful salad is packed with goodness. Beets support heart health with their natural nitrates. Sweet potatoes are loaded with beta-carotene that's great for your eyes and skin. Quinoa stands out as one of the few plant foods with complete protein containing all essential amino acids. Together they create a balanced meal with complex carbs, protein, and healthy fats if you add nuts and olive oil.
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Frequently Asked Questions
- → Est-ce qu'on peut faire ce plat à l'avance ?
Oui, préparez séparément le quinoa, les betteraves et les patates douces, et assemblez-les juste avant de manger.
- → Quelle est la meilleure façon de garder les restes ?
Mettez les restes dans une boîte hermétique au frigo. Séparez la vinaigrette pour éviter la texture détrempée, et consommez dans les trois jours.
- → Quelles sont mes options si je ne consomme pas de feta ?
C'est simple, omettez la feta ou remplacez-la par un fromage à base de plantes, comme ceux aux noix ou graines.
- → Quoi rajouter pour varier ce plat ?
Essayez des pois chiches grillés, des légumes comme des carottes râpées, ou des graines pour ajouter du croquant et équilibrer davantage.
- → Faut-il manger cette salade chaude ou froide ?
Elle est délicieuse des deux façons ! Vous pouvez la savourer tiède après préparation ou froide après réfrigération.