INGREDIENTS:
For the Salad:
1 cup quinoa, rinsed
2 medium beets, roasted and diced
1 medium sweet potato, peeled and diced
2 cups baby spinach
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
1/4 cup walnuts, chopped
For the Creamy Lemon Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 garlic clove, minced
Salt and pepper to taste
Water, as needed for consistency
INSTRUCTIONS:
STEP 1: COOK THE QUINOA
Rinse Quinoa: Rinse the quinoa under cold water to remove any bitterness.
Cook Quinoa: In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
STEP 2: ROAST THE SWEET POTATO
Prepare Sweet Potato: Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper. Spread on a baking sheet.
Roast: Bake for 20-25 minutes or until tender and slightly caramelized, flipping halfway through.
STEP 3: MAKE THE DRESSING
Combine Ingredients: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until you reach your desired consistency.
STEP 4: ASSEMBLE THE SALAD
Combine Salad Ingredients: In a large bowl, combine cooked quinoa, roasted sweet potato, diced beets, baby spinach, red onion, feta cheese (if using), and walnuts.
Dress the Salad: Drizzle the creamy lemon tahini dressing over the salad and toss gently to combine.
STEP 5: SERVE
Serve: Enjoy your vibrant and nutritious salad immediately or refrigerate for later.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4
The post BEET, SWEET POTATO, AND QUINOA SALAD appeared first on Dieter24.
