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How to Make a Nourishing Roasted Beet and Walnut Quinoa Bowl

Discover the perfect balance of flavors and textures in this Roasted Beet and Walnut Quinoa Bowl. Tender roasted beets, toasted walnuts, and protein-packed quinoa come together in a harmonious blend, dressed with a zesty vinaigrette. This wholesome bowl is not only visually stunning but also packed with nutrients, making it an ideal choice for a satisfying lunch or light dinner.

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Recipe Details

Prep Time

15 minutes

Cook Time

40 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Roasted Beet and Walnut Bowl combines earthy roasted beets with crunchy walnuts and a tangy dressing, all served over a bed of nutrient-rich quinoa for a satisfying and colorful meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 medium-sized beets, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 cup walnuts, roughly chopped
  • 2 cups mixed salad greens
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, toss the beet cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  3. Roast the beets for 35-40 minutes, turning halfway through, until they are tender and slightly caramelized.

  4. While the beets are roasting, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and quinoa is fluffy.

  5. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.

  6. In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.

  7. Once the beets and quinoa are cooked, let them cool slightly.

  8. To assemble the bowls, divide the quinoa among 4 serving bowls. Top each with mixed greens, roasted beets, toasted walnuts, and crumbled feta cheese.

  9. Drizzle the dressing over each bowl and garnish with chopped parsley.

  10. Serve immediately and enjoy your nourishing Roasted Beet and Walnut Quinoa Bowl!

Chef's Notes

  • For a time-saving tip, you can roast the beets and cook the quinoa a day in advance and store them in the refrigerator.
  • If you're not a fan of feta, try substituting with goat cheese or omit for a vegan version.
  • Add a protein boost by including grilled chicken or chickpeas to the bowl.
  • Leftover assembled bowls can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add just before serving to maintain freshness.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 12g
  • Healthy Fats: 28g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Rich in vitamins A, C, and K, as well as folate and manganese from the beets and quinoa

Serving Suggestions

  • Pair this bowl with a crisp white wine like Sauvignon Blanc or a light rosé for a refreshing complement.
  • For a complete meal, serve alongside a small cup of lentil soup or a slice of whole-grain bread.
  • This dish is perfect for a light dinner or as a colorful addition to a lunch buffet.
  • To enhance presentation, arrange the components in sections within the bowl, showcasing the vibrant colors of the beets and greens.