Beet Quinoa Salad with Goat Cheese and Preserved Lemon
Roasted beets, fluffy quinoa, and creamy goat cheese come together with toasted pistachios and a tangy preserved lemon vinaigrette. It's a composed salad that works as a side dish or, with a little added protein, a full meal on its own.
Servings: 4 people
Calories: 449kcal
Equipment
Ingredients
- 3 whole medium beets roasted, peeled, and diced
- 1 cup quinoa cooked and cooled, (about 2 ½ cups cooked)
- ½ cup pistachios shelled, toasted, and chopped
- ½ cup goat cheese crumbled
- ¼ cup parsley fresh, chopped
- 2 tbsps mint fresh, chopped
- 2 cups spinach or arugula, lightly chopped if needed
- salt and pepper to taste
Dressing
- 2 tbsps preserved lemon finely chopped (take out the seeds, about 1 lemon)
- 3 tbsps fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 whole garlic clove minced
- ¼ cup extra-virgin olive oil
- ¼ teaspoon flaky sea salt
- black pepper to taste
Instructions
- Preheat oven to 400°F. Wrap the beets in foil and roast for 40–50 minutes until tender. Let cool, peel, and dice.3 whole medium beets
- While the beets are roasting, rinse the quinoa under cold water.1 cup quinoa
- In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool.
- Whisk preserved lemon, lemon juice, mustard, and garlic in a small bowl. Slowly whisk in olive oil until emulsified. Add salt and pepper to taste.2 tbsps preserved lemon, 3 tbsps fresh lemon juice, 1 tsp Dijon mustard, 1 whole garlic clove, ¼ cup extra-virgin olive oil, ¼ tsp flaky sea salt, black pepper to taste
- In a large bowl, combine quinoa, beets, pistachios, herbs, and spinach. Drizzle with vinaigrette and toss gently. Top with crumbled goat cheese and a few extra pistachios for garnish.½ cup pistachios, ½ cup goat cheese, ¼ cup parsley, 2 tbsps mint, 2 cups spinach, salt and pepper to taste
Notes
Refrigerate in an airtight container for up to 3 days.
Roast the beets and cook the quinoa up to 2 days ahead and store them separately until ready to assemble.
Rinse the preserved lemon before chopping if it tastes very salty.
Toast the pistachios in a dry pan for a few minutes for the best crunch.
Use vacuum-packed cooked beets in a pinch and skip anything marinated in vinegar.
Swap in a lemon Dijon vinaigrette if preserved lemon is not on hand.
Works as a side dish or a full meal with the addition of shredded chicken or canned tuna
Nutrition
Calories: 449kcal | Carbohydrates: 34g | Protein: 15g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 13mg | Sodium: 272mg | Potassium: 493mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1024IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 4mg
