Warm Spiced Quinoa Beets (Printable)
Nourishing mix of quinoa, roasted beets, baby spinach, and fragrant spices with a citrus dressing.
# What You'll 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss beet cubes and red onion slices with 1 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 30 to 35 minutes, stirring halfway, 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. Fluff with a fork.
04 - In a small bowl, whisk together remaining olive oil, orange juice, lemon juice, maple syrup, Dijon mustard, and minced garlic until combined.
05 - In a large bowl, combine cooked quinoa, roasted beets and onions, and baby spinach. Drizzle dressing over and toss gently to incorporate.
06 - Top with crumbled feta if desired, chopped parsley, and roasted pumpkin seeds. Serve warm.
# Expert Advice:
01 -
- It's warm and grounding without ever feeling heavy, perfect for lunch the next day too.
- The spices do most of the work while you sit back and let the oven handle the hard part.
- It looks like you spent hours in the kitchen when it's really just honest, simple cooking.
02 -
- Don't skip the 5-minute rest for the quinoa or it'll be mushy; those 5 minutes make all the difference.
- Roast the beets and onions together so the onion's natural sugars caramelize and their edges crisp up beautifully.
03 -
- Taste the dressing before you pour it all over the salad and adjust the lemon or maple syrup until it sings.
- Serve it warm or at room temperature, and it's somehow perfect both ways, which feels like a small miracle.